3 T fresh cilantro, chopped (can sub parsley)
1 large clove garlic, very finely minced
1 lemon, grated zest
1 lb asparagus, ends trimmed/snapped
1 T extra virgin olive oil
coarse sea salt (I like Maldon)
Can also substitute string beans for asparagus or use gremolata on fish or meat.
Asparagus is best locally May – June.
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