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Recipe: Asparagus with Gremolata Sauce

Asparagus has received a bad rap. If you’ve turned up your nose before at this nutritious veggie, spring is the perfect time to give it another try! When you eat in-season produce, not only do you save money, but you also get the best value on nutrition! In-season produce generally costs less and tastes best! Asparagus is loaded with all sorts of vitamins and minerals like folate, fiber, and vitamins A, C, E and K (which helps with strong bones), plus it contains chromium, which is a mineral that helps improve the ability of insulin. With this flavorful, traditional Italian sauce, we bet you and your family will want to try it again and again!

Asparagus with Gremolata Sauce


3 cups asparagus (washed and trimmed)

2 tablespoons margarine (or butter)

2 teaspoons lemon peel (grated)

garlic clove (large, minced)

2 tablespoons lemon juice (fresh)


1. Cook asparagus in a large pot of boiling water until tender, about 4 minutes.

2. Drain: rinse with cold water to cool quickly, and drain again.

3. Pat dry; wrap in a paper towel and then plastic wrap and refrigerate.

4. Melt margarine in a heavy large skillet over medium-high heat.

5. Add lemon peel and garlic and stir for 30 seconds.

6. Add asparagus and toss to coat.

7. Sprinkle with lemon juice. Sauté until asparagus is heated through and coated with Gremolata sauce, about 3 minutes.

8. Transfer to platter. Sprinkle with parsley and serve.


Protein 3 g
Carbohydrates 6 g
Dietary Fiber 3 g
Total Sugars 3 g
Cholesterol 0 mg
Calcium 4%
Iron 20%
Vitamin A 25%
Vitamin C 20%

Thanks to the USDA Mixing Bowl for this super delicious recipe!