Asparagus withTarragon Gremolata

The slice of summer! Savour the white asparaguses when they are in season, their heavenly taste is a soul soother. They’re not cheap though, so save your pennies as you’ll want to try them again and again… Ingredients (Serves 4): 400 g / 14.1 oz. white asparagus Salt and freshly ground pepper Rosehip petals (Optional) Gremolata: 1 organic lemon 40 g / 1.4 oz. almonds 25 g / 0.9 oz. fresh tarragon 2-3 garlic cloves 4 tablespoons olive oil Serve with bread or 500 g / 1 lb 2 oz. boiled new potatoes Preparation: Gremolata: Finely chop the lemon zest and then press the juice out the fruit. Roughly chop the almonds, and finely slice the tarragon and garlic. Mix all of the Gremolata ingredients together and season to taste with salt and freshly ground pepper. Cut/break off and discard the last section of the asparaguses – about 3 cm. Peel the asparaguses until you can press a fingernail into them without meeting resistance.  Boil the asparaguses for 3 minutes in lightly salted water. Drip them dry and arrange them on a serving dish. Spread the Gremolata over the top. Garnish with rosehip petals and serve with bread or new potatoes. TIP: White asparagus has a very short season. You can extend the seasonality of this dish by using green asparagus instead of white, and by leaving out the rosehip petals.¨

This recipe is from Charlotte’s Funky-Favouritter book it is only avaible in Danish right now and you can buy it from the link below