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

Julianna Grimes Bottcher & Ann Taylor Pittman
Recipe by Cooking Light April 2007

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Yield:
8 servings
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Ingredients

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Directions

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  • 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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Nutrition Facts

41 calories; calories from fat 29%; fat 1.3g; saturated fat 0.2g; mono fat 0.8g; poly fat 0.2g; protein 3.4g; carbohydrates 6.4g; fiber 3.4g; iron 3.3mg; sodium 189mg; calcium 46mg.
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