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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 41
  • Calories from fat: 29%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.4g
  • Carbohydrate: 6.4g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 3.3mg
  • Sodium: 189mg
  • Calcium: 46mg

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

Preparation

  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.
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