No, you didn’t read it wrong. This isn’t asparagus with gremolata, this is actually gremolata made with asparagus!
I’m the first to snicker when cooking terms are wrongly or “loosely” used – especially on menus! Sometimes it just makes it hard to figure out what the dish is. Names like “confit” and “coulis” and now, “gremolata.”
Gremolata is a fabulous condiment of sorts, Italian in origin, made up of lemon, parsley, and garlic. It’s often served with Osso Bucco, but it’s also good with roasted meats.
My husband and I once dined at a restaurant that served us bread with gremolata as soon as we sat down. Within a short time, the restaurant had run out of gremolata, probably because of us devouring it!
In any case, my friends had me over for my birthday in April, and I sat down to a lovely meal of steaks, grilled by him, and pasta with asparagus gremolata, made by her.
She told me it was called asparagus gremolata, and it was in a recent Bon Appetit. I was a little confused because I was familiar with traditional gremolata. In any case, it so so ingredible, I got the recipe from her and I’m making it. Here’s the recipe, photographed from the magazine.
Besides serving the asparagus gremolata with meats and fish, Bon Appetit suggested adding pasta and arugula, which is how it was served to me. I used half spinach and half arugula!
There was a little prep work involved, but it didn’t take much time. One thing I did was to remove the ends of the asparagus spears, so that only the thinly sliced asparagus stems were part of the gremolata.
The sliced asparagus was rinsed multiple times in icy water to keep it crisp. I was so tempted to parboil the asparagus, but it was so good as my friend made it that I didn’t want to change a thing!
A ribbon pasta would be beautiful tossed with the gremolata, but I chose pipe rigate.
Once the gremolata, the pasta and the arugula/spinach combo was tossed together, I added much needed salt and a generous amount of olive oil.
You can treat this dish as a side dish, or also like a pasta salad.
It would be good with some shaved Parmesan as well.
Although the arugula adds some spiciness, I could see sprinkling a little cayenne pepper flakes on the top of the pasta.
But I just offered salt and pink peppercorns. Enjoy!
note: What was especially nice about the whole dinner, is that many friends won’t cook for me! That made the whole celebration even that more wonderful. People, if you have friends who are cooks, whether it’s their main passion in life, a hobby, or their livelihood, please cook for them! They will love it!