Asparagus with Gremolata
4 servings
30 minutes
Asparagus with gremolata is a refined and aromatic dish inspired by Mexican cuisine. Gremolata, a traditional Italian condiment, takes on a new character here, combining the freshness of parsley, the zest of garlic, and the brightness of lemon zest. Tender green asparagus, lightly blanched and infused with olive oil, becomes the perfect canvas for crispy golden breadcrumbs. This dish is ideal as a light appetizer or a side that enhances the main course's flavor. Its freshness and textural variety make it a splendid addition to a summer table. Easy to prepare, it adds elegance to the meal and surprises with its rich taste. Serve immediately to preserve the crispy structure of the gremolata and enjoy the contrast of textures.
1
Melt the butter in a pan over high heat. Add the breadcrumbs and, using a wooden spoon, stir constantly until golden and crispy. Transfer to a plate and let cool.
- Butter: 50 g
- Crushed breadcrumbs: 80 g
2
Mix chopped parsley and garlic with zest, add breadcrumbs and spices to taste.
- Chopped parsley: 7 g
- Garlic: 2 cloves
- Lemon zest: 2 teaspoons
- Crushed breadcrumbs: 80 g
- Spices: to taste
3
Bring water to a boil in a pot, add asparagus, and cook for 2-3 minutes or until tender. Drain well and place on warm plates. Drizzle with olive oil and sprinkle with gremolata. Serve immediately.
- Green asparagus: 400 g
- Olive oil: 1.5 tablespoon
