Green Asparagus with Parsley Gremolata

Name: Green Asparagus with Parsley Gremolata
Ingredients: freshly ground pepper and salt; 16 green asparagus (most of the time this is 1 bundle, if you have thin asparagus); 1 generous bunch flat-leaf parsley; zest of 1 lemon; 2 garlic cloves, crushed; juice of nearly whole lemon; 2 tbsp olive oil

Preparation info

Difficulty
Easy

Appears in

Home Made

By Yvette van Boven

Published 2011

About

Ingredients

For the Gremolata

1 generous bunch flat-leaf parsley
zest of 1 lemon
juice of nearly whole

Side dish
Gluten-free
Vegan

Method

Combine all ingredients for the gremolata in a food processor into a sort of ‘pesto’. Bring a pan with liberally salted water to a boil. Peel the woody bottom off the asparagus stems. Blanch for 3 minutes, they must stay green and crunchy. Rinse under cold water. Until serving, place the asparagus in a bowl with the gremolata, to allow them to marinate. Eat cold or lukewarm.