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Asparagus with Gremolata

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By Betty Crocker Kitchens
Updated Mar 1, 2012
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Gremolata provides a flavorful addition to this side dish made with asparagus – ready in 20 minutes.

Asparagus with Gremolata

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 2 cloves garlic
  • 2 teaspoons grated lemon peel
  • 1 lb fresh asparagus
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Step 
    1
    In food processor, place parsley and garlic. Cover; process until finely chopped. Transfer mixture to small bowl; stir in lemon peel. Set aside.
  • Step 
    2
    Snap off tough ends of asparagus. In 12-inch skillet, heat 1 inch water (salted, if desired) to boiling. Add asparagus. Return to boiling; reduce heat to medium. Cover; cook 5 to 6 minutes or until crisp-tender. Drain.
  • Step 
    3
    Arrange asparagus on serving plate. Drizzle with butter; sprinkle with salt and pepper. Sprinkle with gremolata.

Nutrition

74 Calories
6g Total Fat
2g Protein
4 1/2g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
74
Total Fat
6g
0%
Saturated Fat
4g
0%
Sodium
360mg
0%
Total Carbohydrate
4 1/2g
0%
Dietary Fiber
2g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Vegetable; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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