Ingredients

• 1 pound asparagus spears (about 16-20 spears)
• ½ cup California walnuts
• ½ cup parsley sprigs, lightly packed
• 1 medium lemon, zested
• 1/8 tsp. minced or pressed garlic
• 1/8 tsp. kosher salt
• 1/8 tsp. ground black pepper

Directions

Prep Time: 10 minutes

Cook Time: 10 minutes

1. Preheat oven to 350 degrees.
2. Finely chop walnuts to the size of rice grains, to make about 1/3 cup. Place on a dry baking sheet. Bake 5-7 minutes until lightly toasted, stirring once or twice. Cool.
3. While the walnuts are toasting, prepare the asparagus. Rinse and trim tough ends from asparagus. Place in a wide skillet. Add cold water to nearly cover. Bring to a boil over high heat. Simmer uncovered 3-5 minutes, turning several times until asparagus is just barely tender. Drain and immediately rinse with cold water. Drain again and set aside.
4. Rinse parsley and pat dry between sheets of paper towel. Finely chop to measure 1/4 cup. Place in a small bowl.
5. Remove yellow part of lemon with a zester or fine grater. Add to parsley.
6. Stir in cooled walnuts, garlic, salt and pepper.
7. To serve, set out four salad plates. Place four or five asparagus spears on each plate. Top each bundle of spears with about 2 tablespoons of gremolata and serve.