A walnut gremolata makes this delicious fresh asparagus dish a real treat. Gremolata is an Italian condiment that typically contains garlic, parsley and lemon zest. Gremolata also makes a wonderful topping for grilled fish.
- 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
Prep Time: 10 minutes
Cook Time: 10 minutes
- Preheat oven to 350 degrees.
- 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.
- 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.
- Rinse parsley and pat dry between sheets of paper towel. Finely
chop to measure 1/4 cup. Place in a small bowl.
- Remove yellow part of lemon with a zester or fine grater. Add
- Stir in cooled walnuts, garlic, salt and pepper.
- 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.
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