Serves 4

Ingredients:

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)

Directions:

1. Bring a large pot of salted water to a boil.  
2. Combine chopped parsley, minced garlic and lemon zest for gremolata, set aside
3. Blanch asparagus by boiling in water until bright green and tender, about 3-4 minutes depending on thickness.  
4. Remove asparagus from water with tongs and place in bowl with cold water to set color and stop cooking
5. Blot asparagus dry and arrange on serving platter
6. Drizzle with olive oil and spring with gremolata mixture.  Finish with coarse sea salt
7. Serve room temperature

Notes:

Can also substitute string beans for asparagus or use gremolata on fish or meat.

Asparagus is best locally May – June.