• 45856e5719aa25ae00710405c298f796

Sherrie's Asparagus Gremolata

This dish is delicious. perfect as a side or an Appetizer! This dish can be served hot or room temperature.

Prep
Cook
Serves 10people
Ingredients
2
lb large asparagus spears(trim and peal stalks
1
tbsp olive oil
1
tsp olive oil
1
tbsp water
1
large or 2 small cloves of garlic(grated
1
tsp freshly grated lemon peel
1/3
cup seasoned bread crumbs
1/4
cup flat leaf parsley(finely chopped
salt and pepper to taste
Directions
1.
Heat a large pot of water to boiling, and fill a large bowl with ice water. Add salt and asparagus to boiling water. Boil for 2-3 min; it is important to not over cook at this point. Use tongs to transport asparagus to ice water. Remove when cool 9about 3-4 min) and drain well. Roll spears in paper towels to dry completely. Asparagus can now be refrigerated in zip lock bag or air tight containers for up to 24 hours. In a large skillet combine 1Tbsp olive oil, garlic and 1/2 tsp of lemon peel. Cook on medium heat for 1 min. stirring frequently. Add panko bread crumbs and cook 1-2 min. stirring frequently. Transfer to a small bowl. Wipe out skillet and add 1 Tbsp of water and 1 tsp olive oil. Add the asparagus and cook on medium heat for approx. 5 min. Turn frequently. Transfer to serving platter. Stir the chopped parsley, remaining lemon peel, salt and pepper into panko mixture. Spoon over the stalk portion of asparagus spears.

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