Thursday, March 26, 2009

Asparagus with Gremolata Dressing

2 tbl minced fresh parsley
2 garlic cloves, minced
1 tsp grated lemon zest
2 tbl lemon juice
1 tbl orange juice
6 tbl olive oil
salt & pepper to taste
2 lbs fresh asparagus, trimmed and rinsed

Whisk the parsley, garlic, lemon zest, juices, oil, salt and pepper in a small bowl until well combined. Set aside.

Steam the asparagus 3-5 min. or until tender-crisp. Transfer to a serving platter.

Whisk the dressing again and pour over the asparagus. Roll the asparagus spears around in the dressing to coat completely. Let the asparagus cool to room temperature for 30 min, rolling the spears in the dressing from time to time. Serve at room temperature or chill.

6 servings

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