The flavors of gremolata — the garnish of finely chopped lemon peel, parsley, and garlic that traditionally tops osso buco — are terrific with asparagus. The asparagus can be blanched and chilled one day ahead.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly, and drain again. (Can be made 1 day ahead. Pat dry; wrap in paper towels, then plastic, and refrigerate.)
Step 2
Melt butter in heavy large skillet over medium-high heat. Add lemon peel and garlic and stir 30 seconds. Add asparagus and toss to coat. Sprinkle lemon juice over. Sauté until asparagus is heated through and coated with butter sauce, about 3 minutes. Season asparagus with salt and pepper. Transfer to platter. Sprinkle with parsley and serve.
