Serving Size: 1/2 cup | Serves: 6
Asparagus with gremolata sauce is a great side dish to serve with fish. Gremolata is a dressing or a type of garnish that is made with chopped parsley, garlic, and lemon zest.
- 3 cups fresh asparagus (washed and trimmed)
- 2 tablespoons butter or margarine
- 2 teaspoons grated lemon peel
- 1 garlic clove (peeled and minced)
- 2 tablespoons lemon juice
- Parsley to taste
- Cook asparagus in a large pot of boiling water until tender—about 4 minutes.
- Drain. Rinse with cold water to cool quickly and drain again.
- Pat dry.
- Melt margarine or butter in a large heavy skillet over medium high heat.
- Add lemon peel and garlic. Stir for 30 seconds.
- Add asparagus and toss to coat.
- Sprinkle with lemon juice. Sauté asparagus until heated through—about 3 minutes.
- Sprinkle with parsley and serve.
Nutrition information per serving:
49 calories, 4g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 3mg sodium, 3g total carbohydrate, 2g fiber, 1g sugar, 2g protein
Recipe courtesy of the USDA Mixing Bowl.