Wow! Want an easy and delicious way to eat asparagus! “Gremolata” sauce sounds fancy – but how simple is lemon zest, lemon juice, garlic and parsley? No equipment required. I like asparagus steamed al-dente, so it’s sublime flavor comes through. Asparagus is a rich source of glutathione, a detoxifier and antioxidant that helps break down free radicals. It powerfully prevents diabetes by helping to balance insulin levels. It is a natural diuretic, promoting kidney health. We wouldn’t want to forget that asparagus is an aphrodisiac, one of the best foods to increase libido – just notice its shape. Lemon zest is high in cancer-preventing anti-oxidants and bioflavonoids. Raw garlic is a true superfood. I’m using all organic ingredients, because I don’t want to eat toxic glyphosate by Monsanto.
Prepare the gremolata sauce first, and leave it sitting for an hour or more if possible, to allow the flavors to combine nicely. Then just before serving, steam the asparagus and top it with the gremolata. This raw sauce tastes delicious on everything – broccoli, cauliflower, fish, chicken, salads, etc. Serves 4.
- 1 organic lemon
- 2 cloves garlic, crushed or diced very fine
- Handful Italian flat-leafed parsley, chopped fine
- 1 tablespoon olive oil
- 1/4 teaspoon unprocessed salt and plenty black pepper
- 1 pound asparagus, washed and trimmed
- Zest the lemon into a small bowl. Add lemon juice, crushed garlic, parsley, olive oil, salt and pepper. Cover and set aside. Gremolata tastes even better if it sits for an hour or so to allow the flavors to blend.
- Put 1/4-inch filtered water in a shallow pan with a tight lid. Put the asparagus in, cover and bring to a boil. Immediately turn the heat down to a very low simmer for 4-6 minutes to allow the asparagus to steam. Check it periodically by poking it with a fork. When it’s tender but still al-dente and bright green, remove it from the pan onto a serving plate.
- Spoon the gremolata sauce over the asparagus and serve!
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