You may have come across the word gremolata while reading a cookbook, or while watching a culinary show, but some culinary terms seem to pass on by as quick as they were presented in a recipe – one item checked off the list. If you really want to impress your family or your guests, it is a good idea to learn the meaningful words that describe condiments though, and gremolata is a must-know for your ever increasing vocabulary.
What is it exactly? Well, it is Italian for either a garnish, or a condiment, made from fresh chopped herbs and citrus zest (not only lemons can be used, but also limes, grapefruits and oranges). And the fun in all of this are the many variations that you can toss in as special ingredients. It isn’t a one size-fits-all recipe, it is whatever suits your tastes. Like horseradish? Mix some shredded roots in and salivate over the complexity you have just added to an uncomplicated dish. Love pine nuts or a perfectly aged pecorino? Mince it, chop it, zest it and sprinkle it atop your baked asparagus and other vegetables – it is divine!
You can serve this with a simple poached egg and be completely happy with the results. If your aim is for a soup-and-salad combo, then let us recommend a ham chowder as the main attraction – it may be the bulk of the meal, but there is no way it will outshine the asparagus and gremolata.
Asparagus And Tomato With Gremolata Recipe
Protein: 3g / %
Carbs: 7g / %
Fat: 14g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 lb. asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 2 tbsp. fresh basil, minced
- 1/4 cup fresh parsley, minced
- 2 garlic cloves, minced
- 2 tbsp. lemon juice
- 1 tbsp. lemon zest
- 1/4 cup olive oil
- Sea salt and freshly ground black pepper
- In a bowl combine the parsley, basil, garlic, lemon zest, lemon juice and olive oil.
- Mix everything until well blended and season to taste.
- Fill a large pot with water, adding a pinch of salt.
- Bring the water to a boil, then cook asparagus 4 to 5 minutes or until fork tender.
- Drain water and rinse the asparagus with cold water.
- Place the asparagus on a serving platter with the tomatoes and top with the gremolata.
- Season to taste and gently toss before serving.