ASPARAGUS WITH OLIVE GREMOLATA

"Steam the asparagus and prepare the gremolata a day in advance; refrigerate separately. Allow both to come to room temperature before serving."

FOR THE GREMOLATA:
1/2 cup picholine olives, pitted (about 2 ounces)
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon grated lemon rind
1/4 teaspoon salt
2 garlic cloves, minced
REMAINING INGREDIENTS:
2 1/2 pounds trimmed asparagus spears, steamed and chilled
1/4 teaspoon freshly ground black pepper

TO PREPARE GREMOLATA:
Place olives in a food processor; pulse 3 times or until finely chopped. Add parsley, lemon rind, salt, and garlic. Pulse 2 times or until mixture is combined.

TO SERVE:
Serve gremolata over asparagus; sprinkle with pepper.

Yield: 8 servings

Per serving: calories 41 (29% from fat); fat 1.3g (sat 0.2g,mono 0.8g,poly 0.2g); protein 3.4g; cholesterol 0.0mg; calcium 46mg; sodium 189mg; fiber 3.4g; iron 3.3mg; carbohydrate 6.4g

Source: Cooking Light, April 2007