Asparagus

Ah yes, it truly is spring when fresh asparagus is available in abundance.

If you are one of those lucky people who love asparagus, here is our favorite way to fix it.

The basic ingredients.

Roasted Asparagus Gremolata

Okay, first of all what is gremolata? For you culinary types maybe this isn’t a new word for you but I had to look it up. By definition on a Google search, it is simply a mixture of finely minced garlic, chopped parsley and grated lemon peel, which is what makes this dish taste really great. Of course, it’s got asparagus in it also so it’s gotta be good!

1/4 c chopped fresh parsley

1 t grated fresh lemon peel

2 t minced fresh garlic

2# fresh asparagus trimmed

2 T olive oil

2 t salt (we used less)

Preheat oven to 450. Combine parsley, lemon peel and garlic. Set aside. Dry asparagus. Coat a 12×16 baking pan with the oil. Place asparagus in the pan and roll it around to coat it. Don’t crowd. Roast, shaking the pan occasionally so the asparagus browns evenly, for 8-10 minutes or until firm-tender. Remove from oven and sprinkle with garlic mixture and salt. Makes 4-6 servings.

Ready for the oven.

Ready to eat!

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