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Prep 20min
Total20min
Servings4
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Ingredients
1/4
cup chopped fresh Italian (flat-leaf) parsley
2
cloves garlic
2
teaspoons grated lemon peel
1
lb fresh asparagus
2
tablespoons unsalted butter, melted
1/4
teaspoon salt
1/4
teaspoon pepper
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Steps
1
In food processor, place parsley and garlic. Cover; process until finely chopped. Transfer mixture to small bowl; stir in lemon peel. Set aside.
2
Snap off tough ends of asparagus. In 12-inch skillet, heat 1 inch water (salted, if desired) to boiling. Add asparagus. Return to boiling; reduce heat to medium. Cover; cook 5 to 6 minutes or until crisp-tender. Drain.
3
Arrange asparagus on serving plate. Drizzle with butter; sprinkle with salt and pepper. Sprinkle with gremolata.
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The gremolata garnish of parsley, garlic and lemon peel adds a fresh flavor to this dish. Gremolata can also be sprinkled on other dishes.
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Nutrition Facts
Serving Size:1 Serving
Calories
74
Total Fat
6g
0%
Saturated Fat
4g
0%
Sodium
360mg
0%
Total Carbohydrate
4 1/2g
0%
Dietary Fiber
2g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Vegetable; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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