Asparagus Gremolata

On our first grocery shopping trip, we realised that asparagus were so much cheaper here as compared to back home. Both of us love asparagus, and here, I have provided a foolproof method of cooking asparagus that will leave you wanting more of that green crunch.

 

Sidenote: Whilst making the gremolata, I accidentally burnt the last slice of bread at home. Thus, I have replaced gremolata with dried shrimps instead and I realised that the dried shrimps contributed much taste and fragrance as well! Pretty much like anchovies.

 

Serves: 4

Preparation: 5 minutes

Cooking: 10 minutes

 

Ingredients

50g butter

80g coarse fresh white breadcrumbs

3 tablespoons chopped flat-leaf (Italian) parsley

2 garlic cloves, very finely chopped

3 teaspoons very finely chopped lemon zest

400g asparagus, trimmed

1.5 tablespoons extra virgin olive oil

 

Direction

1. Melt the butter in a heavy-based frying pan over high heat. Add breadcrumbs and stir with a wooden spoon until the crumbs are golden and crisp. Remove to a plate to cool slightly.

 

2. To make the gremolata, mix together the parsley, garlic and lemon zest in a bowl. Add the breadcrumbs and season to taste with freshly ground black pepper.

 

3. Bring a large, wide saucepan of water to the boil. Add the asparagus and cook for 2-3 minutes, or until just tender when pierced with a fine skewer.

 

4. Drain well and arrange on a warmed serving plate. Drizzle with the olive oil, sprinkle the gremolata over the top and serve immediately.

Done