A delicious and fresh-as-spring side or starter, this classic Italian garnish together with a toasted crumb topping and truffle oil gives those blanched green asparagus a burst of flavours and lifts this spring veggie to a whole new level.
Gremolata is a chopped herb condiment classically made of parsley, garlic and lemon zest. It is a traditional accompaniment for veal, fish and also excellent sprinkled over pasta.
- Cook asparagus in shallow, simmering salted water 5 minutes. Drain, arrange on a platter and drizzle with one tablespoon of the truffle oil, then toss well to coat.
- While asparagus cooks, make the gremolata crumbs. Whiz the bread in a food processor to coarse crumbs. Dry toast the breadcrumbs in a small frying pan over a medium heat until golden and crisp.
- Place in a bowl and stir in the garlic, lemon zest, parsley, some sea salt, and freshly ground black pepper. Set the mixture aside.
- Sprinkle the gremolata crumbs liberally over the asparagus with the remaining truffle oil. Scatter over the strips of lemon zest and lemon wedges at side. Serve immediately.