Asparagus Spears with Walnut Gremolata
Walnut Marketing Board
Gremolata is an Italian condiment that typically contains garlic, parsley and lemon zest. This version is fragrant yet mild with a slight sweetness from the walnuts. Gremolata also makes a wonderful topping for grilled fish.
1 pound asparagus spears (about 16-20 spears)
½ cup California walnuts
½ cup parsley sprigs, lightly packed
1 medium lemon, zested
⅛ teaspoon minced or pressed garlic
⅛ teaspoon kosher salt
⅛ teaspoon ground black pepper
- Preheat oven to 350F.
- Finely chop walnuts to the size of rice grains, to make about ⅓ cup. Place on a dry baking sheet. Bake 5-7 minutes until lightly toasted, stirring once or twice. Cool.
- While the walnuts are toasting, prepare the asparagus. Rinse and trim tough ends from asparagus. Place in a wide skillet. Add cold water to nearly cover. Bring to a boil over high heat. Simmer uncovered 3-5 minutes, turning several times until asparagus is just barely tender. Drain and immediately rinse with cold water. Drain again and set aside.
- Rinse parsley and pat dry between sheets of paper towel. Finely chop to measure ¼ cup. Place in a small bowl.
- Remove yellow part of lemon zest with a zester or fine grater. Add to parsley.
- Stir in cooled walnuts, garlic, salt and pepper.
- To serve, set out four salad plates. Place 4-5 asparagus spears on each plate. Top each bundle of spears with about 2 tablespoons of gremolata and serve.
Rosemary Mark for the Walnut Marketing Board