Sautéed Asparagus with Parmesan Gremolata is a light and fresh side dish that is as quick and easy as it is delicious!
Bring a medium pot of water to a boil.
Add the asparagus and blanch for 2 minutes.
Drain the asparagus and place it into an ice bath to stop the cooking.
While the asparagus cools, combine parsley, lemon zest, garlic and Parmesan cheese into a small bowl and mix well until fully combined. Set aside.
When the asparagus has cooled drain well.
Heat the oil in a large frying pan over medium-high heat.
Add the asparagus into the pan and saute for a couple minutes, to heat the asparagus.
Sprinkle with all but 1 Tablespoon of the Gremolata and stir well to coat.
Taste a piece of asparagus for flavor and add salt and pepper to taste if needed.
Transfer to a serving bowl and sprinkle with the remaining Gremolata. Garnish with lemon wedges and squeeze a little lemon juice over the top if you want. Serve immediately.
This will last a couple days in the refrigerator. It also tastes great cold.
This recipe was inspired by Ina Garten's Green Beans Gremolata.