Asparagus Gremolata
Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Elizabeth Jaime
We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.
Recipe information
Yield
Makes about 2 cups
Ingredients
1 pound asparagus, trimmed, thinly sliced crosswise (about 2 cups)
2 scallions, white and pale-green parts only, thinly sliced on a diagonal
2 (2x1-inch) strips lemon zest, thinly sliced lengthwise
1 garlic clove, finely grated
2 tablespoons coarsely chopped cilantro
2 tablespoons unseasoned rice vinegar
1 teaspoon finely grated green chile (such as serrano or jalapeño)
Generous pinch of kosher salt
Pinch of sugar
Preparation
Step 1
Place asparagus in a medium bowl, add ice water to cover, and swirl asparagus with your hands. Drain through a fine-mesh sieve and return asparagus to bowl. Repeat process 2 more times (this will keep asparagus crunchy). Pat dry; wipe out bowl.
Step 2
Toss asparagus, scallions, lemon zest, garlic, cilantro, vinegar, and chile in dry bowl to combine. Add salt and sugar and toss again to combine.
Recipe notes
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