Asparagus Gremolata
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 50 g pine nuts
- 6 spear / s asparagus, green
- 1 tablespoon, heaped butter (wild garlic butter), alternatively herb butter
- 2 handfuls parsley, fresh
- 2 handfuls coriander, fresh
- 2 stalks thyme, fresh
- 2 handfuls olive herbs, fresh
- 1 teaspoon garlic, chopped
- 1 teaspoon fleur de sel
- 6 cherry tomato (s)
- 1 teaspoon spice mix (Chimichurri)
- 1 tablespoon lime juice
- 2 dashes Worcester sauce
Print Recipe
Pin Recipe Instructions
- Roast the pine nuts dry, let them cool and set aside.
- Cut the asparagus into 3 - 4 mm thin slices and fry them with the garlic in the butter over medium heat. Do not add the asparagus tips, which are about 2 cm in size, until after about 5 minutes.
- In the meantime, cut the herbs into small pieces, add and season with salt and chimichurri.
- Cut the tomatoes into thin slices, add with the pine nuts and stir in. Season to taste with lime juice and Worcester sauce. The asparagus should still have a bit of bite.
- Serve the asparagus gremolata as lukewarm as possible, for example with white asparagus.
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