Asparagus Gremolata

Gremolata--such a fancy gourmet word! Every time I watch Iron Chef America or Chopped, chefs make gremolata because of it's easiness to prepare. The stuff takes not even 5 minutes to make. And it is an easy way to add an elegant touch to a dish, and it does double duty as both a condiment and a garnish. Gremolata is a traditional Italian condiment made from finely minced parsley, garlic and lemon zest. As raw garlic tends to be overpowering, olive oil is used to mellow down the garlic flavor. Add bread crumbs and you've got yourself a crust for your fish, chicken, tofu or anything needs to be crusted and cooked. Add Parmesan cheese and the dish is elevated even higher in taste. This was my first attempt to make gremolata. I am so proud to say that both boys loved the dish! They were asking for seconds! Seconds of asparagus…. Can't believe it still. This is definitely something I will be making over and over and over again. Not just with asparagus, but with other steamed veggies and meats.

Asparagus Gremolata
Ingredients
For gremolata
1 cup finely chopped fresh parsley
3 garlic cloves, grated
1 tbsp lemon zest
2-3 tbsp olive oil
1-1/2 cups bread crumbs

Mix everything, keep aside. You can add a touch of salt and pepper to taste to this. Or for even better taste, add grated Parmesan cheese and omit salt.

For Asparagus Gremolata:
Steam 2 lbs. of trimmed asparagus till tender. Take 1 tbsp oil in a skillet. Spread steamed asparagus on hot oil. Sprinkle liberally with gremolata and serve hot.