Asparagus with Olive Gremolata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Steam the asparagus and prepare the gremolata a day in advance; refrigerate separately. Allow both to come to room temperature before serving. Ingredients:
1/2 cup picholine olives, pitted (about 2 ounces) |
1/2 cup chopped fresh flat-leaf parsley |
1 tablespoon grated lemon rind |
1/4 teaspoon salt |
2 garlic cloves, minced |
remaining ingredients |
2 1/2 pounds trimmed asparagus spears, steamed and chilled |
1/4 teaspoon freshly ground black pepper |
Directions:
1. 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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