In a saucepan of salted boiling water, cook the asparagus until al dente. Drain
In a bowl, combine the parsley, shallot, and lemon zest.
Place the asparagus in a serving dish and drizzle with the oil. Sprinkle with the gremolata. Season with salt and pepper.
Good to know
Typically Italian, gremolata is a mixture of chopped fresh parsley, garlic and lemon zest served as a topping to osso buco. Several variations exist, made to taste. We have made it substituting the garlic with shallot.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.