Asparagus With Gremolata, Lemon and Olive Oil
Updated May 2, 2024
- Total Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2garlic cloves, finely minced
- ¼cup finely chopped flat-leaf parsley
- 2teaspoons finely chopped lemon zest
- 2pounds asparagus, trimmed
- Salt
- freshly ground pepper
- 2tablespoons fresh lemon juice
- 2tablespoons extra virgin olive oil
Nutritional analysis per serving (6 servings)
75 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 4 grams protein; 385 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
- Step 2
Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.
- Advance preparation: You can prepare the gremolata an hour or two before you cook the asparagus.
Private Notes
Comments
This is a winner. We grilled the asparagus over charcoal (with a nice thick piece of Ahi tuna) and otherwise followed the recipe exactly. Because we had garlic in another side dish I wondered what this would be like if the garlic was sautéed lightly to temper some of the bite. Will try that next time (which may be as soon as tonight--that's how good this was!).
I made this with haricot vert (french green beans) steamed - instead of the asparagus and served it on a white platter - absolutely delicious and so pretty to look at!
I made this for Thanksgiving yesterday. I was host to extended family (a son's in-laws and their family) that I am still getting familiar with. It was a hit! All of the food was great but this was a nice side on the lighter side compared to the broccoli and potato casseroles. I cut the asparagus into 1- 1 1/2" pieces and steamed it. Smaller pieces made it easier to serve. I also made the gremolata in advance.
I substituted. cilantro, which was a mistake. Otherwise, very good.
Very good…don’t need the parsley.
Didn’t have parsley, but added a dash of balsamic and grated Parmesan
Advertisement