Asparagus With Gremolata, Lemon and Olive Oil

This is a classic way to serve asparagus in the Italian region of Lombardy.

Recipes for Health

Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.

2 garlic cloves, finely minced

1/4 cup finely chopped flat-leaf parsley

2 teaspoons finely chopped lemon zest

2 pounds asparagus, trimmed

Salt and freshly ground pepper

2 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

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.

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.