Thursday, April 23, 2009

Asparagus with Olive Gremolata

Wow the macro button really emphasizes the scratches on my plate.  Any who, this asparagus was fabulous.  The original recipe called for it to be steamed, but I was grilling my salmon and just threw the asparagus next to it.  The gremolata is very fragrant and it gave the asparagus a new interesting taste.  This recipe is adapted from my Cooking Light year book 2008.


Gremolata:
1/2 cup picholine olives, pitted
1/2 cup chopped fresh parsley
1 T. grated lemon rind
1/4 tsp. salt
2 garlic cloves, minced

Remaining ingredients:
2 1/2 lbs. trimmed asparagus, grilled
1/4 tsp. fresh ground pepper

  1. To prepare gremolata, place olive in a food processor; pulse 3 times or until finely chopped.  Add parsley, lemon rind, salt. and garlic.  Pulse 2 times or until mixture us combined.  Serve gremolata over grilled asparagus; sprinkle with black pepper. (Gremolata can be prepared in advanced)

The Verdict:  This was just for me tonight; and I really enjoyed it.  I had a piece of grilled salmon, asparagus, and a piece of homemade bread**.  It was a perfect dinner.  Now off for a run!!

**Which was a flop but still tasted good. I will post later!!

1 comments:

Joelen said...

I love that you served asparagus with a gremolata! This looks so refreshing and light - perfect for the warm summer months ahead!