Asparagus with Gremolata

Serve with Marinated Bocconcini, Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce, Holiday Spiced Nuts, Tri Colore Salad with Fennel and Eggnog-Panettone Bread Pudding.


  • 2 1/2 pounds thin asparagus, trimmed
  • Salt
  • 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.

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