Asparagus Spears with Walnut Gremolata
Servings: 4
Ingredients
- 1 cup walnuts, finely chopped the size of grains of rice
- 1-1/2 pounds asparagus spears ,trimmed, 20-24 spears
- 1 cup parsley sprigs, lightly packed
- 1 large lemon
- 1/4 tsp. minced or pressed garlic
- 1/4 tsp. Kosher salt
- Fresh ground black pepper
Instructions
- PREHEAT oven to 350°F.
- SPREAD walnuts on a baking sheet. Bake 5-10 minutes until lightly toasted, stirring once or twice. Cool.
- While walnuts are toasting, rinse asparagus and snap tough ends off just where the spear yields to bending. Place spears 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. My favorite way to quick-chill veggies is a tip I learned from Rita. She called veggie ice plunge. Kitchen Essentials / How To (rosemarymark.com)
- Rinse parsley and pat dry between sheets of paper towel. Finely chop parsley and place in a small bowl. Remove yellow part of lemon zest with a vegetable peeler; finely mince with a sharp knife. (Or use a grater, but I like the coarser bits of zest).
- Add zest to parsley. Stir in cooled walnuts, garlic, salt, and pepper to taste. Arrange asparagus on four salad plates and top with gremolata. Extra gremolata will keep refrigerated 2-3 days. Stir into scrambled eggs, or over other vegetables.