I thought I would fancy up the title, as asparagus and herbs sounds bland. There is NOTHING bland about this dish. It deserves the “fancy” name gremolata, but don’t fear. Gremolata is nothing more than chopped herbs, classically made of lemon zest, garlic, parsley, and two garlic cloves, finely minced. However, I am a woman, with an amazing herb garden and a love of parmesan. Bon Appetit!
- ¼ cup finely chopped tarragon
- ¼ cup parmesan
- 2 teaspoons finely chopped lemon zest
- 2 pounds asparagus, trimmed
- Freshly ground pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
Directions:Grate the parmesan, finely chopped the garlic, tarragon and lemon zest, and chop them together on a cutting board until well combined (This mixture is the gremolata.). Transfer to a bowl. Bring a pot of water with a slice of lemon and sprig of tarragon to a boil. Steam or boil the asparagus in the infused water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot.