1 lb (454 g) asparagus, trimmed

2 tablespoons (30 ml) chopped flat-leaf parsley

1 tablespoon (15 ml) shallot, chopped

Grated zest of 1 lemon

2 tablespoons (30 ml) olive oil

Fleur de sel and pepper

In a saucepan of salted boiling water, cook the asparagus until al dente. Drain

In a bowl, combine the parsley, shallot, and lemon zest.

Place the asparagus in a serving dish and drizzle with the oil. Sprinkle with the gremolata. Season with salt and pepper.

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