Asparagus with Olive Gremolata

Ingredients

• 2.5 pounds asparagus spears chilled steamed trimmed
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup flat-leaf parsley fresh chopped
• 2  garlic cloves minced
• 1 tablespoon lemon rind grated
• 2 ounces picholine olives pitted
• 0.3 teaspoon salt 

Equipment

• food processor

Directions

1. To prepare gremolata, place olives in a food processor; pulse 3 times or until finely chopped.
2. Add parsley, lemon rind, salt, and garlic. Pulse 2 times or until mixture is combined.
3. Serve gremolata over asparagus; sprinkle with pepper.