Asparagus with Lemon-Garlic Gremolata

2 pounds fresh asparagus
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons extravirgin olive oil
3 tablespoons minced fresh flat-leaf parsley
3/4 teaspoon grated lemon rind
1 garlic clove, minced


Snap off tough ends of asparagus. Steam asparagus, covered, 4 minutes or until crisp-tender. Plunge asparagus into ice water; drain. Place asparagus on a large platter. Sprinkle with salt and pepper. Drizzle with oil.

Combine parsley and the remaining ingredients. Sprinkle over asparagus, tossing gently.



--Adapted From Cooking Light magazine