Asparagus with Lemon Gremolata
Asparagus with Lemon Gremolata
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  • 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
  • Preparation
  • 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.
  • Description
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