Asparagus With Gremolata


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


Food Network Invites You To Try This Asparagus With Gremolata Recipe From Rachael Ray.

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