Asparagus with Gremolata Sauce

15 min · Serves 6

Based on a recipe from Eat Smart New York! Cornell University Cooperative Extension, via USDA MyPlate Kitchen

What goes in

• 2 cupsasparagus, washed and trimmed
• 29.6 mlunsalted margarine or butter
• 9.9 mlgrated lemon peel
• 1minced garlic clove
• 29.6 mlfresh lemon juice

How to cook it

1. Boil the asparagus in a large pot of water for about 4 minutes until tender.
2. Drain the asparagus, rinse it under cold water to stop the cooking, and drain again.
3. Dry the asparagus, wrap it in paper towels and plastic wrap, and store in the refrigerator.
4. Melt the margarine in a large skillet over medium-high heat.
5. Add the lemon peel and garlic to the skillet and sauté for 30 seconds.
6. Toss the asparagus into the skillet to coat it with the mixture.
7. Drizzle with lemon juice and cook for 3 minutes until the asparagus is hot and well-coated.
8. Move the asparagus to a serving platter and garnish with parsley before serving.

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