Michael & I have been traveling lately. On our last getaway, I decided to set aside the parenting books, and I caught up on the latest issues of my favorite magazines!  In Bon Appétit, I discovered an Asparagus Gremolata recipe that I just knew I had to try. This mix is filled with fresh ingredients that perfectly pairs with a hearty bowl of pasta or gnocchi. I slightly tweaked the recipe using ingredients I had on hand, and I highly recommend this super quick dinner for a summer evening!  Bon appétit!!

Asparagus Gremolata

you will need… (makes about 2 cups)

1 pound asparagus, trimmed, thinly sliced crosswise (about 2 cups)

2 scallions, white and pale-green parts only, thinly sliced on a diagonal

1 cup fresh arugula

1 tablespoon lemon zest

1 garlic clove, finely grated

2 tablespoons coarsely chopped cilantro

2 tablespoons red wine vinegar

1 tablespoon good olive oil

1 teaspoon finely grated jalapeño

Generous pinch of kosher salt Parmesan cheese

Place asparagus in a medium bowl, add ice water to cover, and swirl asparagus with your hands.

Drain through a fine-mesh sieve & return asparagus to bowl. Repeat process 2 more times (this will keep asparagus crunchy). Pat dry; wipe out bowl.

Toss asparagus, scallions, arugula, lemon zest, garlic, cilantro, vinegar, olive oil and jalapeño in dry bowl to combine. Add salt and toss again to combine. Toss over pasta or gnocchi. Garnish with shaved parmesan. EnJOY!

*recipe adapted from Bon Appétit

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