Asparagus With Gremolata, Lemon and Olive Oil

• 2 garlic cloves, finely minced
• 1/4 cup finely chopped flat-leaf parsley
• 2 teaspoons finely chopped lemon zest
• 2 pounds asparagus, trimmed
• Salt
• freshly ground pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil

1. Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined.
2. (This mixture is the gremolata.)
3. Transfer to a bowl.
4. Warm a serving platter.
5. Steam or boil the asparagus in salted water until tender, four to five minutes.
6. Remove from the heat, and toss with the gremolata.
7. Add salt and pepper to taste.
8. Mix together the lemon juice and olive oil, and drizzle over the asparagus.
9. Serve hot or warm.

garlic, flatleaf parsley, lemon zest, salt, freshly ground pepper, lemon juice, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1013644 (may not work)