Go Back Email Link
–+ servings
Asparagus spears on serving plate sprinkled with olive gremolata
Print Recipe
5 from 1 vote

Asparagus with Olive Gremolata

Prep Time7 minutes
Cook Time7 minutes
Total Time14 minutes
Course: Sides
Cuisine: Italian
Servings: 4 servings
Calories: 50kcal
Author: Carolyn Hetke

Ingredients

  • 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

Instructions

  • 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.

Notes

[nutrition-label]

Nutrition

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