Asparagus with Olive Gremolata

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


8 servings

Recipe from

Cooking Light

Nutritional 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


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


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.

Julianna Grimes Bottcher & Ann Taylor Pittman,

Cooking Light

April 2007