Hello, spring! Glad you are finally here. Why did it take so long? You should have been here in April or better in March. All right, sorry for being grumpy. I really am happy you’re here so I’ve got something totally awesome to greet you – Asparagus with Walnut Gremolata.
Indeed, with what produce do you associate spring?
Rhubarb? Please, do not pronounce this name. I have a little problem – I cannot find it yet.
Delicate, fresh, crunchy, juicy, and with such a lovely green color. To me, asparagus is a quintessence of spring deliciousness. The most important thing about asparagus is having it crisp and firm. Who would like having mushy asparagus? Count me out! That’s why cooking asparagus just for a few minutes and cooling it down in cold water to stop the process of cooking are things to remember.
Few posts back I had a recipe for Asparagus Mimosa which absolutely confused you guys. That’s true – for the most people “Mimosa” is a fancy cocktail rather than solid food. Some of you were even asking should asparagus be processed in the blender before serving.
This recipe for Asparagus with Walnut Gremolata won’t baffle you, folks. Everything is simple here. Well, I hope there’s no a cocktail named gremolata. Sure, I could have named this simpler, like Asparagus with Walnut and Parsley Condiment, but Asparagus with Walnut Gremolata sounds fancy. You know my thing for fancy and sophisticated names, do you?
In fact, this gremolata is a simple thing to make, and it does not require any fancy ingredients – just parsley, walnuts, parmesan, lemon, olive oil, garlic, and salt. Sounds good?
Now imagine how this gremolata works with asparagus! Perfect combo!
Perfect spring combo!
What’s you favorite spring produce (Don’t forget the word “Rhubarb” is forbidden)? What’s you favorite way to serve asparagus?
Asparagus with Walnut Gremolata is a quintessence of spring deliciousness and freshness. Parsley, walnuts, lemon, olive oil, Parmesan, and garlic combined in this gremolata, make the perfect addition to asparagus.
- 1 pound fresh asparagus, trimmed
- 1 cup Italian parsley, packed
- 2/3 cup toasted walnuts
- 1/3 grated Parmesan
- 2-3 tablespoons freshly squeezed lemon juice
- 2 teaspoons olive oil
- 1-2 garlic gloves, or to taste
- Cook the asparagus in boiling water, just until it turns bright green, about 2-3 minutes. Place the asparagus under the cold running water to stop the cooking process. Drain.
- To make the gremolata, combine the walnuts, parsley, garlic, and Parmesan and blend in the processor until the mixture resembles crumbs. Add the lemon juice and oil and process again until blended and resembles slightly paste consistency.
- Top the asparagus with the gremolata and serve at once or chill until ready to serve.