Asparagus with Gremolata Sauce

Source: What's Cooking? USDA Mixing Bowl

Serving size: 1/2 cup

Servings per recipe: 6 servings

This simple asparagus recipe features parsley, garlic and lemon!

View Nutrition Facts

Ingredients

3 cups asparagus, washed and trimmed

1 garlic large clove, minced

2 teaspoons lemon peel, grated

2 Tablespoons fresh lemon juice

2 Tablespoons margarine or butter

2 Tablespoons chopped parsley


Materials

Pot and vegetable steamer, skillet, knife, cutting board, mixing bowls, serving plate

Instructions

1.Steam or boil the asparagus in water until tender, about four minutes. Drain.

2. Melt margarine in a heavy large skillet over medium-high heat.

3. Add lemon peel and garlic, and sauté for 30 seconds.

4. Add asparagus to skillet, sprinkle with lemon juice, and toss to coat.

5. Sauté until asparagus is heated through and coated with Gremolata sauce, about 2 minutes.

6. Transfer to a platter. Sprinkle with parsley and serve hot or warm.

Notes

Total Cost: $5.08, Serving Cost: $0.85

More About Asparagus

How to Select

Asparagus comes in different colors such as green, white and purple. Asparagus spears should be bright green, firm and straight. It is important to buy stalks that with tight, compact and pointed tips.

How to Store

When storing, trim tough ends and place asparagus upright in a dish with an inch of cool water. Fresh asparagus can be refrigerated for up to 3 days.

How to Prepare

The entire stalk can be eaten and is usually grilled, roasted, steamed or eaten raw. Thin stalks are great for steaming or microwaving and eating raw. Medium stalks are typically used for stir-fries, oven-roasting and grilling. Large spears are used for dipping, grilling and soups.