Asparagus with Gremolata
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 4
Calories: 70kcal
Ingredients
- 1 lb Asparagus, trimmed
- 2 tbsp minced Italian flat leaf parsley
- 2 tsp lemon zest
- 1 minced pepperoncini
- 1 tbsp extra virgin olive oil
- 1 tsp lemon juice to taste
- 1 tbsp toasted sunflower seed kernels
Instructions
- Bring water to boil in your steamer or pot. This will be used to cook the asparagus.
- Wash the asparagus and snap the bottoms off to remove the hard-to-eat portion of the stem. Set the trimmed asparagus to the side.
- Mince parsley and 1 pepperoncini. Zest and juice 1 lemon. Combine 2 tbsp of parsley, 2 tsp zest, and minced pepperoncini in a bowl. This is the gremolata.
- Add the lemon juice and olive oil to the gremolata. This is your gremolata dressing.
- Cook the asparagus for 3-4 minutes in the steamer or boiling water. Remove from heat.
- Combine the asparagus with the gremolata dressing and toss with toasted sunflower seeds. Serve!
Notes
Classically made with garlic, this allium-free version of gremolata gets its bite from pepperoncini (an idea from Dan Clapson at eatnorth.com.)
On a nightshade free diet? Omit the pepperoncini and add 1 tsp of vinegar or extra lemon juice.
On the AIP diet? Omit the pepperoncini and toasted sunflower seed kernels. Feel free to add 1 tsp of vinegar or extra lemon juice for added flavor.
Don't love asparagus or on a low-FODMAP diet? Substitute green beans.
Nutrition
Calories: 70kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Sodium: 4mg | Potassium: 255mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1015IU | Vitamin C: 12.7mg | Calcium: 30mg | Iron: 2.7mg