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