ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Asparagus with Olive Gremolata

Yield 8 servings
Steam the asparagus and prepare the gremolata a day in advance; refrigerate separately. Allow both to come to room temperature before serving.

Ingredients

  • Gremolata:
  • 1/2 cup picholine olives, pitted (about 2 ounces)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 tablespoon grated lemon rind
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • Remaining ingredients:
  • 2 1/2 pounds trimmed asparagus spears, steamed and chilled
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 41
  • caloriesfromfat 29 %
  • fat 1.3 g
  • satfat 0.2 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 3.4 g
  • carbohydrate 6.4 g
  • fiber 3.4 g
  • cholesterol 0.0 mg
  • iron 3.3 mg
  • sodium 189 mg
  • calcium 46 mg

How to Make It

  1. To prepare gremolata, place olives in a food processor; pulse 3 times or until finely chopped. Add parsley, lemon rind, salt, and garlic. Pulse 2 times or until mixture is combined. Serve gremolata over asparagus; sprinkle with pepper.