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.
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