Dress up asparagus with the zing of fresh, chopped parsley and lemon zest! Traditionally made with garlic, this allium-free version of gremolata gets its bite from pepperoncini (an idea from Dan Clapson at eatnorth.com), while still maintaining its Italian roots. Toasted sunflower seeds add a delicate crunch. Best part? This side-dish takes 10 minutes to make, start to finish!

Gluten free, allium free (no onions, no garlic) plant-based and vegan, grain free, soy free, nut free, corn free with easy low-FODMAP, nightshade free and AIP diet options.