Asparagus with Gremolata Butter
Do not be afraid … gremolata is simply a garnish of finely chopped parsley, lemon peel and garlic.
1 1/2-2 lb asparagus, trimmed
2 tbsp butter
2 tsp grated lemon peel
1-2 tsp minced garlic
2 tbsp chopped fresh parsley
Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain, rinse with cold water and drain again. Pat dry and set aside.
Melt butter in large sauté pan or skillet over medium-high heat. Add lemon peel and garlic and stir 30 seconds. Add asparagus and toss to coat; sprinkle with lemon juice. Sauté until asparagus is heated through and coated with sauce, about 3 minutes. Season with salt and pepper. Transfer to flat serving plate. Sprinkle with parsley and serve.
Prep Tips: The asparagus can be cooked and chilled one day ahead. This recipe also works well with grilled or roasted asparagus and other cooked vegetables like zucchini and eggplant.
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