Gremolata
Posted
Sat, 03/29/03
This afternoon I was
flipping through the March edition of
Bon Appétit
Magazine, where I found a "food term" I'd never heard of before.
The word "Gremolata"
actually refers to a combination of spices, but appears to be one
commonly used. It's news to me. However, I learn something every
day.
Gremolata is defined
as a garnish of chopped lemon peel, parsley and garlic. I found
mention of the mix with the recipe Asparagus with Gremolata
Butter in the magazine. The Gremolata was blended with two
tablespoons of butter and tossed with steamed asparagus.
Asparagus with
Gremolata Butter
2 LBS fresh asparagus, trimmed
2 TBS (1/4 stick) butter
2 tsp. grated lemon peel
1 large garlic clove, minced
2 TBS fresh lemon juice
1 TBS fresh Italian parsley, chopped
Salt & black pepper to taste
Cook
asparagus in large pot of boiling salted water until just
crisp-tender, about four minutes. Drain; rinse with cold water
to cool quickly and drain again. Pat dry; wrap in paper towels,
then plastic, and refrigerate. Melt butter in heavy large
skillet over medium-high heat. Add lemon peel and garlic and
stir for thirty seconds. Add asparagus and toss to coat.
Sprinkle lemon juice over the top. Sauté until asparagus is
heated through and coated with butter sauce, about three
minutes. Season asparagus with salt and black pepper to taste.
Transfer to platter. Sprinkle with parsley and serve.
Yum!
Tags: Food Magazines;
Herbs & Spices;
Vegetables
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