Green Asparagus with Parsley Gremolata


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


For the Gremolata

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


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.