"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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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