Leafing through some magazines at the Doctor’s office recently I came across a recipe for asparagus gremolata. Not knowing what gremolata was I assumed that the term referred to the way that the asparagus was sliced in tiny rounds and that is how I prepared my asparagus.
What is “asparagus gremolata”?
All my asparagus was cut up in nice little circles and then I found out that “gremolata” means: a dressing or garnish made with chopped parsley, garlic, and grated lemon zest, served as an accompaniment to meat or fish. So, technically this isn’t a gremolata because it doesn’t have any parsley in it and how the asparagus is cut up or not is not part of the criteria. So I didn’t need to go to all the trouble of slicing the asparagus into tiny rounds. Oh well.
My apologies must go out to Bon Appetit and their recipe for asparagus gremolata. This is where I saw the lovely little circles of asparagus. The recipe itself is very different though: I lightly cooked my asparagus for one thing and topped it with dill and radish for another.
There is conflicting advice out there about removing the tough ends from the asparagus. I grew up breaking the ends off wherever it gave away. I know that there is another school of thought that advises cutting the ends off. Let me know what you do.
If you are going to serve this on salmon I would suggest slow cooking it like I do.
- cast iron skillet
- thawed salmon fillets
- oven at 275 degrees F
- 20 minutes or so
This is the simplest, easiest way to cook salmon and it always turns out moist and delicious. I used to BBQ my salmon and it was usually great but it was hard to get the temperature just right and occasionally it would be overcooked and a bit dry, truth be told. This slow cooked salmon is never fail.
Food to Heal Ourselves
Yields 3 servings
This yummy asparagus gremolata can be served as a veggie side dish for most meats and fish.
15 minPrep Time
5 minCook Time
20 minTotal Time
1-2 tablespoons solid fat like coconut
1 bunch asparagus, sliced in 1/4 inch rounds = 2-3 cups
4 or 5 small green onions, chopped,
zest of one lemon
2 teaspoons minced garlic
1 tablespoon apple cider vinegar
salt to taste
5 radishes (sliced)
Melt the oil in a skillet over low heat.
Saute the garlic until just bubbling (do not let it turn brown).
Add the asparagus, the lemon zest and the apple cider vinegar, cover and simmer over low heat until just fork tender.
Add salt to taste (perhaps 1/2 teaspoon).
Add the green onions and the sliced radishes then toss and simmer for 30 seconds or so.
Serve on top of meat or fish or as a side on its own, garnished with dill if you like.
1. Break the end off the asparagus at the point where it gives or cut the ends off the asparagus if that is your usual practice.
2. Chop the asparagus in any lengths that appeal to you. Longer lengths = shorter prep time.
See this recipe on Phoenix Helix Roundtable #125!