Steamed Asparagus with Lemon-Garlic Gremolata

Cooking Light
Green beans work just as well as asparagus if the latter are no longer in season. Steam and refrigerate the asparagus a day ahead; arrange on a platter with the other ingredients a couple of hours before dinner.
8 servings (serving size: about 3 ounces asparagus)

Ingredients

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2 pounds fresh asparagus
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons extravirgin olive oil
3 tablespoons minced fresh flat-leaf parsley
3/4 teaspoon grated lemon rind
1 garlic clove, minced

Preparation

Snap off tough ends of asparagus. Steam asparagus, covered, 4 minutes or until crisp-tender. Plunge asparagus into ice water; drain. Place asparagus on a large platter. Sprinkle with salt and pepper. Drizzle with oil.

Combine parsley and the remaining ingredients. Sprinkle over asparagus, tossing gently.

Created date

July 2006

Nutritional Information

Calories 48
Caloriesfromfat 53 %
Fat 2.8 g
Satfat 0.4 g
Monofat 2 g
Polyfat 0.3 g
Protein 2.6 g
Carbohydrate 4.7 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 2.5 mg
Sodium 151 mg
Calcium 30 mg