Thursday, April 8, 2010

Steamed Asparagus and Broccolini with Parsley-Parmigiano Reggiano “Gremolata” Recipe

asparagus broccolini















Yes, those asparagus stalks and tender broccolini branches are gorgeous, but the parsley topping I made for them is addictive. I can spoon it up straight, finish the entire bowl in one sitting. In fact, I’ll call it salad. Years ago, I made it as a garnish for a white bean soup, and, not so enamored by the soup, I have since made it several times, on its own, for spreading on crusty French baguettes, and today, it became a nice dressing for some steamed spring vegetables. If I hadn’t hidden the remainder in the back of the refrigerator, I’d have eaten it all, one garlicky spoonful at a time, making excuses to get near the kitchen table for another bite.

Not only delicious, this spring greenery is pretty good for us, too. High in vitamins K, C, A and folic acid, parsley is also known to contain volatile oils that can neutralize certain carcinogens. Asparagus, possessing additional A and C, is rich in B vitamins and several minerals, too. Broccolini, a cross between conventional broccoli and Kai Lan, and known as Chinese broccoli or Chinese kale, triples the antioxidant power of the vitamin C and A in the parsley and asparagus, and tastes pretty sweet, too.

I’ve been craving fruits and vegetables lately, and returned from the food coop with mangoes, blood oranges, apples, blueberries, bananas, and lots of vegetables. It’s warm in New York and, after taking an intensely physical dance class and sweating a lot in this eighty degree weather, there’s nothing like a plate of healthy green things and a juicy mango for dessert to replenish.


Steamed Asparagus and Broccolini with Parsley-Parmigiano Reggiano “Gremolata” Recipe


1 bunch asparagus, trimmed
1 bunch broccolini, trimmed

For the “gremolata”:

1 large bunch parsley, washed and minced, stems included
2 cloves garlic, minced
about a half a cup of grated parmigiano reggiano cheese
2 tablespoons red wine vinegar (or less, depending on your taste, I like it vinegary)
3 tablespoons olive oil
salt and pepper, to taste

Set up a steamer, and steam the vegetables until al dente.

Meanwhile, combine all the ingredients for the gremolata, and set aside.

Toss the cooked vegetables with a bit of the gremolata, and serve immediately.

10 comments:

Richard said...

I saw the word mango and now I need one. Now.

Kate said...

Looks really, really good - thanks!

Geoffrey said...

Ooh that looks so delicious! I'll definitely have to try the gremolata!

http://bonappyall.blogspot.com/

Chris Ogan said...

Sounds like a dish for supper with potato gnocci. What do you think?

natural selection said...

Excellent recipe and the nutritional facts really helpful. preparing green food like this is like the cellular version of the incredible hulk inside your body fortifying and neutralising at the same time..

Hulk love Banu recipe, Hulk smash for Banu!

Tau-Mu said...

The greens and mango sound like an excellent combination!

Jessy said...

I LOVE asparagus, and what a great thing to do to my favorite vegetable! I see a trip to the store in my future!

jessyburke88@gmail.com

Douglas Chen said...

mmmmmmmmmmm. Hi Banu! The weather is warming up here as well and the Gremolata with asparagus & brocolini sounds perfect! ( and simple enough for me to attempt! ) I will make this for Cedric's coming home dinner from their three week tour in Russia... can you imagine that if they cannot fly home because of the volcano, they have buses reserved to make the trek home, just in case... from Saint Petersburg! Nice bus ride! Thanks for the nice words on my blog.... x0x Douglas

Eva said...

I thought you were joking about not being able to stay away from leftovers. But I made the gremolata last night, to drizzle over asparagus and farmer's market pork steaks, and now I understand. Absolutely irresistible. Thanks!

Banu said...

You're welcome, Eva. I'm so glad you liked it!

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