Gremolata is typically made with garlic, but this version is gentler. Serve with Panko Crusted Halibut (see my other guide!). This recipe is from the Becel website.
Soak your asparagus upside down in water for 20-30 minutes...to release any grit. Pre-heat oven to 425 F.
Snap off the tough ends of your asparagus.
Slice shallots into wedges, toss with asparagus and melted Becel, and roast in the oven for around 15 min.
Meanwhile, grate your Parmesan...
Chop your parsley...
And grate your lemon. Mix together for your Gremolata.
Top your asparagus with the Gremolata! Serve with Panko Crusted Halibut!
- 2.0tsp Chopped fresh parsley
- 2.0tsp Grated Parmesan cheese
- 1/4tsp Grated lemon rind
- 3/4lb Asparagus
- 2.0tsp Shallots
- 1.0Tbsp Becel Buttery Taste Margarine