| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 8 servings |
Ingredients
- 2 1/2 pounds thin asparagus, trimmed
- Salt
- Extra-virgin olive oil, for drizzling
- 6 cloves garlic, crushed
- 2 lemons, zested
- 8 to 10 anchovies, 1 (2-ounce) tin, drained (use 1/2 cup pitted green olives if you do not care for anchovies)
- 1/2 cup flat-leaf parsley, a couple of generous handfuls
Instructions
- Cook asparagus in shallow, simmering salted water 5 minutes. Drain, arrange on a platter and drizzle with extra-virgin olive oil.
- While asparagus cooks, make a pile of garlic, lemon zest, parsley and anchovies. Finely chop all of the ingredients together to form gremolata.
- Sprinkle the gremolata paste liberally over the hot asparagus with extra-virgin olive oil. Serve hot or room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 68 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 399 mg |
| Serving Size | 1 of 8 servings |
| Calories | 68 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 399 mg |
Reviews
My asparagus-loving spouse watched Rachael prepare this dish on TV and asked for it to be the ‘green’ item on our holiday plate. He claims to dislike anchovies, but wanted to make it as shown. We were NOT disappointed! It looked great next to our unusual Christmas main dish (Spiced sea scallops on balsamic braised red cabbage). It was a spectacular and tasty addition to our meal, and the recipe has been added to our ‘to be repeated’ recipe box. We still couldn’t entice our daughter to eat asparagus, but she sampled the gremolata, which she declared a winner. She wants to try it on steamed green beans. Don’t be afraid to try this topping.
This was a pretty good recipe, but I’ve had much easier and even some tastier recipes for asparagus. It was definitely good for a change, my husband and I did enjoy it.
I don’t know what some of you were doing wrong, but this is excellent and I’m not a fan of anchovies but I tried it anyway, and WOW…my guests and family were totally impressed. Way to go Rachel!
The anchovies did not melt into the asparagus at all, like one reviewer pointed out…and the first thing my husband said was, “What’s that fish smell here?”. We ended up throwing everything away (I really tried to eat it, but the fishy taste made me gag). I gave it 2 stars because I think without the anchovies, the lemon zest and garlic gave it otherwise a refreshing taste. I think I WILL substitute it with olives next time… I’ve used anchovies in my other dishes before, but I guess this didn’t work out because the anchovies weren’t “cooked” into the dish.
This gremolata was way too strong for my family…I got 4 thumbs down! If I even thought about making this again, I would use roasted garlic & cut way back on the lemon zest. Fresh, uncooked garlic was too much for the asparagus. I even saved a small portion and reheated it, just didn’t get that ‘melting’ effect that was supposed to happen. I’ve made oodles of Rachel’s recipes and we have loved them all…but not this one.
Lovely crisp asparagus the way it should always be cooked, in my opinion. I love parsley so the gremolata was a nice touch. My dad just loved this recipe. Thanks!
Thank goodness I made this the day before my company was arriving. It is awful! I can’t put my finger on what’s wrong but,I followed the recipe exactly.
A vegetable fit for company
I made this for my very picky, but lovely, mother-in-law at Christmas time. She loved it and took the recipe home.Tonight I’m making it for my friends! I was scared about the anchovies and lemon (i hate lemon) at first, but I’m glad I took the chance because the combo is not overwhelming! It’s just fantastic!
These were ok. They looked pretty, but there wasn’t much taste to them.