Asparagus With Gremolata


  • 2 1/2 pounds thin asparagus, trimmed
  • Salt
  • Extra virgin olive oil (EVOO), for drizzling
  • 6 cloves garlic, crushed
  • 2 lemons, zested
  • 8-10 anchovies (2 ounces), drained or 1/2 cup pitted green olives, if you do not care for anchovies
  • 1/2 cup flat leaf parsley (a couple of generous handfuls)

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