← Back to Search Results Italian, Rome
asparagus-with-citrus-parsley-and-garlic

Photo by:
Comments: 0
 

Recipe

Asparagi alla Geremolata

I love the way jumbo asparagus trumpet the arrival of spring. There are restaurants in Italy, particularly Rome, where they devise whole menus of asparagus to celebrate this king of vegetables. This can be served as a side dish or an antipasto.

Yield : Makes 4 to 6 servings

Ingredients

  • 1½ pounds jumbo asparagus
  • Zest and juice of 2 large lemons
  • Zest of 1 large orange
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons finely chopped italian parsley
  • 2 tablespoons fresh mint cut into chiffonade
  • ¼ cup extra virgin olive oil
  • 1 tablespoon coarse sea salt

Directions

1. Snap off the fibrous bottom part of each stalk of asparagus (it will break off naturally where it becomes tough, provided that you grasp the very bottom of the woody stalk with your fingertips).

2. Bring 4 quarts of water to a boil in a large pot, and add 3 tablespoons salt. Set up an ice bath next to the stovetop. Drop the asparagus into the boiling water and cook until crisp-tender, about l½ minutes. Remove and immediately submerge in the ice bath to cool for 5 minutes, moving the stalks frequently to be sure no hot spots remain; add more ice if it all melts.

3. Remove the asparagus and drain on a kitchen towel, then transfer to a large bowl. Add the lemon zest and juice, orange zest, the garlic, parsley, mint, and olive oil and toss gently to mix well. Arrange the spears on a platter and pour the mixture remaining in the bowl over them. Sprinkle with the sea salt, and serve with a flourish.


© 2005 Mario Batali
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

115kcal (6%)
62mg (6%)
40mg (67%)
53mcg RAE (2%)
305mg
23mg
3g
2g
5g
10g
0mg (0%)
1168mg (49%)
1g (7%)
9g (14%)
3mg (17%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
in-the-kitchen-with-david In the Kitchen with David
by David Venable
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
nigella-express Nigella Express
by Nigella Lawson
lidias-italy Lidia's Italy
by Lidia Bastianich
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
mom-a-licious Mom-a-Licious
by Domenica Catelli
west-coast-cooking West Coast Cooking
by Greg Atkinson
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-provence-cookbook The Provence Cookbook
by Patricia Wells
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?