• Preparation Time
  • Total Time
  • Number of Servings 5-6

This chef-inspired recipe is a fresh new take on gremolata, a classic garnish of garlic, lemon zest and parsley, by putting the lemon and garlic in a butter cream sauce to top tender spears of asparagus. The new garnish is made of crunchy pistachio, shaved Parmesan cheese and the traditional parsley.


  • 2 Tbsp
    extra virgin olive oil
  • 3
    garlic cloves, minced
  • ½ cup
    heavy cream
  • ½ cup
    dry white wine
  • 1 Tbsp
    fresh lemon juice
  • 1 tsp
    finely chopped lemon zest
  • 1 stick
    cold unsalted butter, cut into 8 Tbsp, divided
  • ½ cup
    roasted pistachios, chopped
  • ¼ cup
    finely chopped flat-leaf parsley
  • 1 cup
    shaved Parmesan cheese
  • Salt and pepper, to taste


1. Sauté garlic with olive oil in a large pan over medium heat.

2. Add asparagus and cook 6-8 minutes or until heated through.

3. Remove asparagus, cover with foil and set aside.

4. Add cream, wine, lemon juice, lemon zest and 2 Tbsp butter to pan.

5. Bring mixture to a simmer and continue to cook, stirring occasionally, until sauce thickens, 3-4 minutes.

6. Whisk in remaining 6 Tbsp butter, a few pats at a time, until incorporated into a smooth sauce. Season with salt and pepper to taste.

7. Plate asparagus, drizzle with sauce, top with pistachios, parsley and cheese then serve.

Products From Recipe

  1. Asparagus Spears
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    1.25 lbs.
    Serves 7
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