Asparagus with Gremolata

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves8
  • DifficultyEasy
1.15kg thin asparagus, trimmed
Extra-virgin olive oil, for drizzling
6 cloves garlic, crushed
2 lemons, zested
8 to 10 anchovies, 1 (55g ) tin, drained (use 50g pitted green olives if you do not care for anchovies)
50g flat-leaf parsley, a couple of generous handfuls
1) Cook asparagus in shallow, simmering salted water 5 minutes. Drain, arrange on a platter and drizzle with extra-virgin olive oil.

2) While asparagus cooks, make a pile of garlic, lemon zest, parsley and anchovies. Finely chop all of the ingredients together to form gremolata.

3) Sprinkle the gremolata paste liberally over the hot asparagus with extra-virgin olive oil. Serve hot or room temperature.

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