This tasty mixture makes a great topping on salads, steamed vegetables and pasta.
Makes about ½ cup
1 cup sliced raw asparagus
1 spring onion, sliced
1 Tbsp lemon zest
1 clove garlic, finely chopped
1 Tbsp finely chopped coriander
1 Tbsp white vinegar
4 cups rocket or baby spinach
1 Tbsp extra virgin olive oil
Place asparagus, spring onion, lemon zest, garlic, coriander and vinegar in a bowl. Mix.
Toss rocket in extra virgin olive oil and place on serving plate.
Sprinkle gremolata on top of the rocket.
Serve over steamed vegetables.
Add to sour cream for a delicious dip.