Green asparagus with gremolata

Ingredients

• 50 g vegan butter
• 80 g coarse fresh breadcrumbs
• 2 tablespoons chopped parsley
• 2 garlic cloves
• 3 teaspoons very finely chopped lemon peel (from 1 lemon)
• Black pepper
• 400 g thin green asparagus, woody ends removed
• 1½ tablespoons virgin olive oil

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of lemon
• What to use instead of vegan butter
• What to use instead of breadcrumbs
• What to use instead of parsley
• What to use instead of black pepper

Instructions

1. Finely chop the garlic and lemon peel.
2. Melt the vegan butter in a skillet over high heat. Add the breadcrumbs and stir with a wooden spoon until golden and crisp.
3. Mix the parsley, garlic and lemon peel in a bowl, add the breadcrumbs and season to taste with black pepper. This is your gremolata.
4. Bring water to a boil in a large, wide pot, add the asparagus and cook for 3 minutes.
5. Drain them well and put them on a warm platter. Drizzle with the olive oil, scatter the gremolata over the top and serve right away.

Nutrition facts

Approximate, per serving (about 143 g). Calculated with data from USDA FoodData Central.