Asparagus with Gremolata

• 2 1/2 pounds thin asparagus, trimmed
• Salt
• Extra-virgin olive oil, for drizzling
• 6 cloves garlic, crushed
• 2 lemons, zested
• 8 to 10 anchovies, 1 (2-ounce) tin, drained (use 1/2 cup pitted green olives if you do not care for anchovies)
• 1/2 cup flat-leaf parsley, a couple of generous handfuls

1. Cook asparagus in shallow, simmering salted water 5 minutes.
2. Drain, arrange on a platter and drizzle with extra-virgin olive oil.
3. While asparagus cooks, make a pile of garlic, lemon zest, parsley and anchovies.
4. Finely chop all of the ingredients together to form gremolata.
5. Sprinkle the gremolata paste liberally over the hot asparagus with extra-virgin olive oil.
6. Serve hot or room temperature.

thin, salt, extravirgin olive oil, garlic, lemons, anchovies, flatleaf parsley

Taken from www.foodnetwork.com/recipes/rachael-ray/asparagus-with-gremolata-recipe.html (may not work)