Asparagus with Citrus, Parsley, and Garlic

Recipe by: Mario Batali | from Molto Italiano: 327 Simple Italian Recipes to Cook at Home

Cookstr

Course: Antipasto/Mezze, Side Dish

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

asparagus-with-citrus-parsley-and-garlic

Photo by:

I love the way jumbo asparagus trumpet the arrival of spring. There are restaurants in Italy, particularly Rome, where they devise whole menus of asparagus to celebrate this king of vegetables. This can be served as a side dish or an antipasto.

Yield: Makes 4 to 6 servings

INGREDIENTS

1½ pounds jumbo asparagus
Zest and juice of 2 large lemons
Zest of 1 large orange
2 cloves garlic, roughly chopped
2 tablespoons finely chopped italian parsley
2 tablespoons fresh mint cut into chiffonade
¼ cup extra virgin olive oil
1 tablespoon coarse sea salt

Directions

1. Snap off the fibrous bottom part of each stalk of asparagus (it will break off naturally where it becomes tough, provided that you grasp the very bottom of the woody stalk with your fingertips).

2. Bring 4 quarts of water to a boil in a large pot, and add 3 tablespoons salt. Set up an ice bath next to the stovetop. Drop the asparagus into the boiling water and cook until crisp-tender, about l½ minutes. Remove and immediately submerge in the ice bath to cool for 5 minutes, moving the stalks frequently to be sure no hot spots remain; add more ice if it all melts.

3. Remove the asparagus and drain on a kitchen towel, then transfer to a large bowl. Add the lemon zest and juice, orange zest, the garlic, parsley, mint, and olive oil and toss gently to mix well. Arrange the spears on a platter and pour the mixture remaining in the bowl over them. Sprinkle with the sea salt, and serve with a flourish.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

Calories 115kcal (6%)

Calcium 62mg (6%)

Vitamin C 40mg (67%)

Vitamin A 53mcg RAE (2%)

Potassium 305mg

Magnesium 23mg

Protein 3g

Sugar 2g

Fiber 5g