Italian asparagus salad



  • 2 pounds (1 kilogram) thick or thin asparagus stalks, trimmed

Gremolata Salsa:

  • ¼ cup chopped parsley

  • 2 teaspoons chopped capers

  • 1 teaspoon chopped garlic

  • ½ teaspoon grated lemon rind

  • 1 tablespoon lemon juice

  • ¼ cup olive oil

  • ¼ cup grated Parmesan cheese

  • Salt and freshly ground pepper


Peel asparagus if stalks are thick.

Combine parsley, capers, garlic, lemon rind and juice with the olive oil and pulse in a food processor, mini-chop, or mix by hand. Stir in Parmesan. Season with salt and pepper.

Bring a skillet of salted boiling water to boil. Add asparagus and cook for 1 to 3 minutes depending on thickness or until tender crisp.

Drain well and run under cold water until chilled. Lay on a tea towel to dry.

Place on platter and drizzle with gremolata salsa.



Crisp, grassy sauvignon blanc is a fine choice and would be particularly apt for this asparagus salad. - Beppi Crosariol