Asparagus Gremolata
- Amy Jo Ehman
Form an Italian garnish zest called gremolata with lemon, garlic, and parsley to compliment cooked green vegetables, grilled chicken or fish.
| Prep. | 20 minutes |
|---|---|
| Cook | Unknown |
| Ready In | 20 minutes |
| Yield | Unknown |
Ingredients
- 1 bunch of asparagus (cooked)
- 1/4 cup fresh parsley
- 1/2 clove of garlic
- Zest from half a lemon
- 1/4 cup chopped pecans
- Dash of salt
Directions
Chop pecans.
Finely chop fresh parsley and 1/2 clove of garlic.
Mix the parsley, lemon zest and garlic.
Smash them together using a mortar and pestle.
Stir in the pecans and salt.
Let stand awhile to blend flavours.
Sprinkle the gremolata onto warm cooked vegetables and serve.
Notes
Optionally use fiddleheads instead of asparagus, though make sure to boil for at least five minutes to avoid an upset stomach
Alternative use a fork or similar tool to smash parsley, lemon zest and garlic
Optionally store in fridge over night
Optionally add pine nuts