Asparagus with Gremolata Sauce

Name: Asparagus with Gremolata Sauce
Yield: 6 servings
Ingredients: 2 cups asparagus, washed and trimmed (about 8 ounces); 2 tablespoons unsalted butter; 2 teaspoons lemon peel (grated); 1 large garlic clove (minced); 2 tablespoons lemon juice

Source: Eat Smart New York! Cornell University Cooperative Extension

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Asparagus has folate, fiber, as well as vitamins A, C, E, and K. It also has antioxidants, so treat yourself to this dish knowing that you are feeding your body with some important nutrients.

Makes

6 servings

Ingredients

2 cups asparagus, washed and trimmed (about 8 ounces)
2 tablespoons unsalted butter
2 teaspoons lemon peel (grated)
1 large garlic clove (minced)
2 tablespoons lemon juice

Directions

Wash hands with soap and water.
Cook asparagus in a large pot of boiling water until tender, about 4 minutes.
Drain: rinse with cold water to cool quickly, and drain again.
Pat dry; wrap in a paper towel and then plastic wrap and refrigerate.
Melt margarine in a heavy large skillet over medium-high heat.
Add lemon peel and garlic and stir for 30 seconds.
Add asparagus and toss to coat.
Sprinkle with lemon juice. Sauté until asparagus is heated through and coated with Gremolata sauce, about 3 minutes.
Transfer to platter. Sprinkle with parsley and serve.

Notes

Learn more about: Asparagus Lemons Garlic

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.