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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%)
 

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