Steamed Asparagus with Lemon-Garlic Gremolata

Green beans work just as well as asparagus if the latter are no longer in season. Steam and refrigerate the asparagus a day ahead; arrange on a platter with the other ingredients a couple of hours before dinner.

Yield: 8 servings (serving size: about 3 ounces asparagus)

Ingredients

• 2  pounds  fresh asparagus
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1 1/2  tablespoons  extravirgin olive oil
• 3  tablespoons  minced fresh flat-leaf parsley
• 3/4  teaspoon  grated lemon rind
• 1  garlic clove, minced

Preparation

Snap off tough ends of asparagus. Steam asparagus, covered, 4 minutes or until crisp-tender. Plunge asparagus into ice water; drain. Place asparagus on a large platter. Sprinkle with salt and pepper. Drizzle with oil.

Combine parsley and the remaining ingredients. Sprinkle over asparagus, tossing gently.

Nutritional Information

Calories:

48 (53% from fat)

Fat:

2.8g (sat 0.4g,mono 2g,poly 0.3g)

Protein:

2.6g

Carbohydrate:

4.7g

Fiber:

2.4g

Cholesterol:

0.0mg

Iron:

2.5mg

Sodium:

151mg

Calcium:

30mg