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Sherrie's Asparagus Gremolata

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

Serves 10people
lb large asparagus spears(trim and peal stalks
tbsp olive oil
tsp olive oil
tbsp water
large or 2 small cloves of garlic(grated
tsp freshly grated lemon peel
cup seasoned bread crumbs
cup flat leaf parsley(finely chopped
salt and pepper to taste
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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