Asparagus with Gremolata Sauce

asparagus
Recipe available in following languages: 

Serves: 6

Fruits and Vegetables: cup per serving 

Ingredients 

2 cups asparagus, trimmed 

2 tablespoons olive oil 

2 teaspoons lemon peel, grated 

1 garlic clove, minced 

2 tablespoons fresh lemon juice 

Directions 

  1. Wash and prepare fresh fruit and vegetables. 
  2. Cook asparagus in a large pot of boiling water until tender, about 4 minutes. 
  3. Drain and rinse with cold water to cool quickly and drain again. 
  4. Pat dry and set aside. 
  5. Add olive oil to a large skillet over medium-high heat. 
  6. Add lemon peel and garlic and stir for 30 seconds. 
  7. Add asparagus and toss to coat. 
  8. Sprinkle with lemon juice. Sauté until asparagus is heated through and coated with sauce, about 3 minutes. 
  9. Transfer to platter and serve. 

Tip 

Add 2 tablespoons chopped parsley for extra flavor and brightness. 

Nutrition Facts 

Serving size: about 1/3 cup; Calories: 50; Carbohydrates: 2 g; Fiber: 1 g; Fat: 4.5 g; Saturated fat: 0.5 g; Sodium: 0 mg 

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutritionThe Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources