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.
Equipment
- Molcajete or mortar and pestle, optional
Ingredients
- 1 pound (450g) fresh asparagus steamed or roasted; woody ends discarded
- Zest and juice of 1 small lemon
- 1 clove minced garlic
- 1 cup (60g) chopped Italian parsley
- 1 pinch Maldon salt
- Optional: ¼ cup (15g) panko toasted in 1 tablespoon 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.
Optional:
- 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.