Asparagus gremolata

This is one of my go-to ways to serve asparagus and it's also a terrific preparation for green beans or just about any other vegetable that needs a bit of a kick. It's a perfect, light accompaniment to warm weather events and it can also brighten the darkest days of winter.

Gremolata is a northern Italian condiment that worked its way onto osso buco and other braised meats that needed a bit of freshly herbal bang just prior to serving.

A basic gremolata is flat-leaf parsley, fresh garlic and lemon zest but it's a condiment that begs for additions so set yourself free.

I like mine to be extra garlicky so be warned.

Asparagus Gremolata


A half bulb of fresh garlic (about six cloves)
3 lemons
3/4 to 1 cup of coarsely chopped flat leaf parsley
1 teaspoon kosher salt (more to taste)
1/4 cup olive oil


  1. Peel garlic.
  2. Remove the zest from one lemon with either a microplane or a peeler.
  3. Place parsley, garlic cloves and lemon zest on a cutting board and mince together until fine.
  4. Move chopped stuff into a bowl.
  5. Add olive oil, salt, and the juice from the second lemon.
  6. Stir well and allow to sit at room temperature for about a half an hour.
  7. Steam asparagus for five to seven minutes. You want it cooked but still bright green.
  8. Place cooked asparagus on a platter and squeeze the juice from the final lemon over it.
  9. Spoon gremolata over the asparagus and serve.

Note: I usually serve this at room temperature but it can be served still hot just as easily.