Asparagus with Olive Gremolata
Prep Time7 minutes mins
Cook Time7 minutes mins
Total Time14 minutes mins
Course: Sides
Cuisine: Italian
Servings: 4 servings
Calories: 50kcal
- 1 lb fresh asparagus
- 1 teaspoon olive oil
Gremolata
- ¼ cup green olives pittted
- ⅓ cup parsley
- ½ Tbsp lemon rind grated
- ⅛ tsp salt
- 1 clove garlic
- sea salt for garnish optional
Wash asparagus. Hold the stem and gently bent the bottom of the spear. The asparagus will break off where the stem starts to get woody.
Heat oil in skillet over medium high. Saute asparagus approximately 7 minutes turning often.
Gremolata
Chop all gremolata ingredients except lemon rind in food processor until everything is finely minced. Add the lemon rind and stir well.
Serve asparagus with gremolata sprinkled on top of pass gremolata on the side. Sprinkle asparagus with sea salt if desired.
Calories: 50kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 227mg | Potassium: 266mg | Fiber: 3g | Sugar: 2g