Steamed Asparagus with Lemon Garlic Gremolata

Today is the last post for our Cooking Light Supper Club. It has been rewarding to share and work

together with this passionate group of gourmands. Fittingly it is spring, a time of renewal and growth. May we all find new avenues to unleash our creative spirit. Thank you to Val at More Than Burnt Toast for keeping us together for such a long time.

Now for ideas using lemons, here we go.

Val at More Than Burnt Toast has found a wonderful recipe called Pasta with Asparagus, Lemon and Prosciutto 

Shelby at Whistlestop Cafe has Lemon Sole with Lemon Caper Sauce.

Gerry at A Life, Lived has made a refreshing spring cocktail Lemon Gin Sparkling Cocktail.

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.

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 

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. Serves 8.