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.

Yield: 8 servings (serving size: about 3 ounces asparagus)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 48
  • Calories from fat: 53%
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.6g
  • Carbohydrate: 4.7g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 2.5mg
  • Sodium: 151mg
  • Calcium: 30mg

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

Preparation

  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.
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