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.
- 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)