Steam the asparagus and prepare the gremolata a day in advance; refrigerate separately. Allow both to come to room temperature before serving.
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
2 1/2 pounds trimmed asparagus spears, steamed and chilled
1/4 teaspoon freshly ground black pepper
How to Make It
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.