Asparagus with Gremolata Sauce

What's Cooking? USDA Mixing Bowl

6 servings

Asparagus is one of the first crops of the season! Enjoy often in the spring--it's easy to cook and simple seasonings can really enhance it's flavor.

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3 cups asparagus (washed and trimmed)

2 tablespoons margarine (or butter)

2 teaspoons lemon peel (grated)

1 garlic clove (large, minced)

2 tablespoons lemon juice (fresh)




1. Cook asparagus in a large pot of boiling water until tender, about 4 minutes.

2. Drain: rinse with cold water to cool quickly, and drain again.

3. Pat dry; wrap in a paper towel and then plastic wrap and refrigerate.

4. Melt margarine in a heavy large skillet over medium-high heat.

5. Add lemon peel and garlic and stir for 30 seconds.

6. Add asparagus and toss to coat.

7. Sprinkle with lemon juice. Saute until asparagus is heated through and coated with Gremolata sauce, about 3 minutes.

8. Transfer to platter. Sprinkle with parsley and serve.



More About Asparagus

How to Select

Asparagus comes in different colors such as green, white and purple. Asparagus spears should be bright green, firm and straight. It is important to buy stalks that with tight, compact and pointed tips.

How to Store

When storing, trim tough ends and place asparagus upright in a dish with an inch of cool water. Fresh asparagus can be refrigerated for up to 3 days.

How to Prepare

The entire stalk can be eaten and is usually grilled, roasted, steamed or eaten raw. Thin stalks are great for steaming or microwaving and eating raw. Medium stalks are typically used for stir-fries, oven-roasting and grilling. Large spears are used for dipping, grilling and soups.