Author Pam - For the Love of Cooking / Original Aberdeen's Kitchen
Ingredients
2tbspfresh basilminced
1tbspfresh parsleyminced
1tbsplemon zest
1cloveof garlic
1bunch of asparaguswooden ends removed
Handful of baby heirloom tomatoeshalved
Handful of mini mozzarella balls
1tbspolive oil
1tbspfresh lemon juice
Sea salt and freshly cracked pepperto taste
Instructions
Add the basil, parsley, lemon zest, and garlic together in a bowl and mix until well combined.
Bring a pot of salted water to boil then add the asparagus spears; cook for 2-3 minutes, depending on thickness, until crisp-tender.
Immediately remove from the boiling water and plunge into a large bowl of ice water to stop the cooking process and to preserve the beautiful bright green color.
Once they are cool, place on a towel to pat dry.
Arrange the asparagus spears on the serving platter then add the tomato halves and mozzarella balls.
Sprinkle the gremolata on top of the veggies and cheese then drizzle the olive oil and lemon juice on top.
Season well with sea salt and freshly cracked pepper, to taste.