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Asparagus with Citrus, Parsley and Garlic Recipe

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This recipe for Asparagus with Citrus, Parsley and Garlic, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Boyd
Added: Thursday, March 5, 2009


1 1/2 pounds jumbo asparagus
Zest and juice of 2 large lemons
Zest of one large orange
2 cloves of garlic, roughly chopped
2 tablespoons finely chopped Italian parsley
2 tablespoons fresh mint cut into thin slices
1/4 cup extra-virgin olive oil
1 tablespoon coarse sea salt

Wash and trim asparagus
Bring 4 quarts of water to a boil in a large pot, and add 3 tablespoons salt
Drop the asparagus into the boiling water and cook until crisp-tender, about 1 1/2 minutes; remove and immediately submerge in an ice bath to cool for 5 minutes, moving the stalks frequently to be sure no hot spots remain
Remove the asparagus; drain then transfer to a large bowl
Add the lemon zest and juice, orange zest, the garlic, parsley, mint, and olive oil, and toss gently to mix well
Arrange the spears on a platter and pour the mixture remaining in the bowl over them
Sprinkle with the sea salt and serve




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