Asparagus With Gremolata, Lemon and Olive Oil
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves six
- 2garlic cloves, finely minced
- ¼cup finely chopped flat-leaf parsley
- 2teaspoons finely chopped lemon zest
- 2pounds asparagus, trimmed
- Salt
- freshly ground pepper
- 2tablespoons fresh lemon juice
- 2tablespoons extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
75 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 4 grams protein; 385 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
- Step 2
Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.
Tip
- Advance preparation: You can prepare the gremolata an hour or two before you cook the asparagus.
Private Notes
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Cooking Notes
Kendra
This is a winner. We grilled the asparagus over charcoal (with a nice thick piece of Ahi tuna) and otherwise followed the recipe exactly. Because we had garlic in another side dish I wondered what this would be like if the garlic was sautéed lightly to temper some of the bite. Will try that next time (which may be as soon as tonight--that's how good this was!).
Eileen
I made this with haricot vert (french green beans) steamed - instead of the asparagus and served it on a white platter - absolutely delicious and so pretty to look at!
Westerner
Just throw all the ingredients into a small food processor, for heavens sake, and save yourselves time without sacrificing taste. I chose to roast the chopped asparagus in a hot oven and tossed with pasta, olive oil, and plopped a burrata on top. Excellent. This is a wonderful sauce that can be used in many ways.
Jo
I made this for Thanksgiving yesterday. I was host to extended family (a son's in-laws and their family) that I am still getting familiar with. It was a hit! All of the food was great but this was a nice side on the lighter side compared to the broccoli and potato casseroles. I cut the asparagus into 1- 1 1/2" pieces and steamed it. Smaller pieces made it easier to serve. I also made the gremolata in advance.
Left Coast Cook
Yes! I put the water to boil, prepped the asparagus into 1/2 inch bits on the diagonal, starting chopping the other ingredients, put the asparagus in to boil, finished the gremolata, pulled out the al dente asparagus, mixed it all together with the perfection-making lemon and good salt - et voila! As I said, perfection! I love Martha Rose Shulman's work.
ADR
So good. Served at room temp but was more appealing hotter.
rich
Very good…don’t need the parsley.
me
Didn’t have parsley, but added a dash of balsamic and grated Parmesan
katie
Awesome. I roasted the asparagus. We mopped up the extra gremolata with French bread
Christian
I toasted about 1/4 cup of bread crumbs and mixed it with the gremolata, then sprinkled it over the asparagus (I roasted). Added a nice crunch.
ADR
So good. Served at room temp but was more appealing hotter.
Wallatom
Easy, tasty gremolata recipe. A real keeper. We used local fresh northwest asparagus which was wonderful. Even cutting down the recipe for two, the recipe seemed a bit too lemony. We'll scale back a bit more next time.
Emily
Crowd pleaser! Easy and delicious.
Barbara H
I did the cut up version of the asparagus and that steamed up nicely. Made the gremolata with shallots because garlic and I do not get along - it turned out very tasty.
Cam
Easy and well received. I broke the asparagus into bite-size lengths, and briefly sauteed them instead of steaming or blanching. I'll probably reduce the olive oil to 1T if (most likely when!) I make this again.
Weezeedee
Good! 15 minutes is accurate for thinner asparagus. Followed recipe, added fresh lemon zest after taking out of oven, rather than lemon juice, and it was delicious.
Westerner
Just throw all the ingredients into a small food processor, for heavens sake, and save yourselves time without sacrificing taste. I chose to roast the chopped asparagus in a hot oven and tossed with pasta, olive oil, and plopped a burrata on top. Excellent. This is a wonderful sauce that can be used in many ways.
Maike
Made with sage instead of parsley, and it was great!
Rose Chiango
I feel like this serves fewer than 6 people.. more like 3. Depends on how much asparagus everyone is eating though!
Eileen
I made this with haricot vert (french green beans) steamed - instead of the asparagus and served it on a white platter - absolutely delicious and so pretty to look at!
Randy G
I followed this recipe exctly and it was superb. It's a classic case of "less is more". My guest loved the asparagus!
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