Serves 6
45 cal · 20 min
Asparagus with Gremolata Sauce
Recipe GLPRc48f82bb8d5d22
Fresh asparagus spears blanched until tender, then reheated in a bright, aromatic butter sauce infused with lemon zest, fresh garlic, and lemon juice. This classic gremolata-inspired dish brings together citrus and savory flavors for an elegant side dish.
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Ingredients
2 cups fresh asparagus, washed and trimmed (about 8 ounces)
2 tablespoons unsalted butter
2 teaspoons grated lemon zest
1 large garlic clove, minced
2 tablespoons fresh lemon juice
Directions
Wash and prepare the asparagus spears by rinsing them under cool water and trimming the woody ends, leaving about 6 inches of tender spear.
Bring a large pot of salted water to a rolling boil over high heat. Carefully add the prepared asparagus and cook until just tender when pierced with a fork, approximately 4 minutes.
Drain the asparagus in a colander and immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, drain again and pat dry with paper towels.
In a large skillet, melt the unsalted butter over medium-high heat, swirling until the foam subsides slightly.
Add the minced garlic and grated lemon zest to the melted butter and stir constantly for about 30 seconds, allowing the aromatics to bloom and release their flavors into the butter.
Add the blanched asparagus spears to the skillet, tossing gently to coat all pieces evenly with the butter mixture.
Pour the fresh lemon juice over the asparagus and continue to sauté, stirring occasionally, for about 3 minutes until the asparagus is heated through and the sauce has reduced slightly to coat the spears.
Transfer the asparagus with gremolata sauce to a serving platter and serve immediately while still warm.
