Steamed Asparagus with Lemon-Garlic Gremolata

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)

Recipe from

Cooking Light

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


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


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.

Micol Negrin,

Cooking Light

August 2006
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