It’s one of those sauces that can be used on just about anything, kind of like pesto, but I don’t often see it as an accompaniment for pasta. I decided that needed to change! Because gremolata goes so well with veggies, I added some asparagus to my pasta gremolata, along with a bit of olive oil and lemon juice. The dish comes together incredibly easily, and is perfect for everything from entertaining company to busy weeknights. Start cooking your pasta while you do your prep work. Just cook it to al dente, meaning it should be slightly undercooked. Drain it into a colander when it’s done cooking, and make sure to save some of your pasta water. It’ll come in handy later! Tip: Make sure to trim the tough ends off of your asparagus spears. Biting into those stringy pieces is not fun! If you need guidance, read my article on how to trim asparagus. Tip: If you’d like to add some protein to this dish, try topping it with my savory lemon & herb baked tofu.
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