- 2 1/2 pounds thin asparagus, trimmed
- Extra virgin olive oil (EVOO), for drizzling
- 6 cloves garlic, crushed
- 2 lemons, zested
- 8-10 anchovies (2 ounces), drained or 1/2 cup pitted green olives, if you do not care for anchovies
- 1/2 cup flat leaf parsley (a couple of generous handfuls)
Cook the asparagus in shallow, simmering salted water for 5 minutes. Drain, arrange on a platter and drizzle with EVOO.
While the asparagus cooks, make a pile of garlic, lemon zest, parsley and anchovies. Finely chop all of the ingredients together to form a gremolata paste.
Sprinkle the gremolata paste liberally over the hot asparagus. Serve hot or at room temperature.