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Steamed Asparagus with Lemon-Garlic Gremolata

Yield 8 servings (serving size: about 3 ounces asparagus)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. Combine parsley and the remaining ingredients. Sprinkle over asparagus, tossing gently.