culinary review
   
   

Rachael Ray's Asparagus with Gremolata

Last Modified: 02/15/08
First Published: 12/18/07
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Views: 1664

This is a an easy recipe with relatively few ingredients. The cost is relatively high, due to the asparagus which is usually quite expensive. If you can find a good deal on asparagus, this side dish would be more affordable.

 

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Measurements
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General Info
Servings: 8
Total Cost: $16.53
Cost Per Serving: $2.07
Total Calories: 700
Calories/Serving: 88
IngredientVolumeMassCostCalorie
Asparagus * 2.50 Pounds $12.44 228
Salt, Table 1 Teaspoon 6.00 Grams $0.01 0
Olive Oil, Extra Virgin 2 Tablespoons 27.00 Grams $0.40 239
Garlic 4 Tablespoons 34.00 Grams $0.16 51
Lemon, Whole * 200.00 Grams $0.74 41
Parsley, Fresh, Chopped 1/2 Cup 75.00 Grams $1.25 0
Olives, Green * 3.00 Ounces $1.53 142

2 1/2 pounds thin asparagus, trimmed
Salt
Extra-virgin olive oil, for drizzling
6 cloves garlic, crushed
2 lemons, zested
8 to 10 anchovies, 1 (2-ounce) tin, drained (use 1/2 cup pitted green olives if you do not care for anchovies)
1/2 cup flat-leaf parsley, a couple of generous handfuls

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