Asparagus with Gremolata

Ingredients

• 2 ounce anchovies green pitted drained for anchovies use
• 2.5 pounds asparagus trimmed thin
• 0.5 cup flat-leaf parsley generous
• 6 cloves garlic crushed
• 2  lemon zest 
• 8 servings olive oil extra-virgin for drizzling
• 8 servings salt 

Equipment

Directions

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. Finely chop all of the ingredients together to form gremolata.
4. Sprinkle the gremolata paste liberally over the hot asparagus with extra-virgin olive oil.
5. Serve hot or room temperature.