Warm Asparagus with Gremolata
Asparagus is one of my favorite vegetables. Each year, I look forward to spring, when asparagus is at its freshest and sweetest, with deliciously bitter undertones.
Ingredients
- 1 pound steamed, roasted, or grilled* fresh asparagus, tough ends discarded
- 1 large fresh lemon (well washed, since you will be using the skin – organic is best)
- 1 large clove garlic, peeled and minced
- 1 cup (60g) finely chopped Italian flat-leaf parsley
- Juice from half a lemon
- Pinch of Maldon or kosher salt
- Optional: ¼ cup (15g) panko breadcrumbs, toasted in 1 tablespoon (15g) olive oil
Step by Step Instructions
Step 1
- Using a microplane, grate the lemon zest into a shallow medium bowl. Add the minced garlic and chopped parsley, and stir to combine. Or, using a mortar and pestle, grind these ingredients into a paste.
Step 2
- In a serving dish, drizzle asparagus with fresh lemon juice, then add gremolata and toss to combine.
Step 3
- If desired, you can add toasted panko, which lends a pleasant crunch to the dish. Simply heat olive oil in a small nonstick skillet, add the panko, and stir for 2-3 minutes, until the panko is evenly browned, and sprinkle atop the finished dish.
