- ½ Original Italian Cali’flour Crust pre-baked and pulsed into crumbs
- 1 bunch of asparagus cleaned and ends trimmed
- 1 clove of garlic minced
- 1 T lemon zest
- 2 T fresh parsley minced
- 2 T toasted pine nuts
- 1 T grated Parmesan cheese
- Olive oil
- Kosher salt
- Fresh ground pepper
Toss asparagus with 1 tablespoon of olive oil, salt and pepper. Roast in oven or grill over medium-high heat until just tender, 5 to 6 minutes. Set aside.
In a bowl toss together Cali’crumbs, 1 tablespoon of olive oil, garlic, lemon zest, toasted pine nuts. Toss gremolata with grilled asparagus and place on serving tray. Season to taste, serve and enjoy!