Asparagus With Olive Gremolata


  • Gremolata:
  • 1/2 cup picholine olives, pitted (about 2 ounces)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 tablespoon grated lemon rind
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • Remaining ingredients:
  • 2 1/2 pounds trimmed asparagus spears, steamed and chilled
  • 1/4 teaspoon freshly ground black pepper


Steam The Asparagus And Prepare The Gremolata A Day In Advance; Refrigerate Separately. Allow Both To Come To Room Temperature Before Serving.

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