Asparagus with Sunflower Gremolata

March 2, 2017

As the only cook in the household, I have a very important job- I don't only cook the food, but I also have to MARKET the food to my family. Yes, you heard that right! It is just as important to get the family excited and happy about what is put on the table as it is to actually get something down on it!  As the CIO, Chief Information Officer, I need to explain why I include or don't include certain foods on the table and the Health Coach, I remind the family that we eat to nourish our bodies AND enjoy what we are eating. All this is great when it comes to little kids, but my husband is much harder. He eats junk, does not prioritize health and is overall skeptic of the whole "health revolution" I keep telling him is coming. It's a slowwww process for us to find balance, but somehow we make it work without too many screaming matches...

A little trick I've learned over the years is that he likes fancy ingredients and exotic sounding dishes to give him that aura of restaurant dining. Thats where the name of this dish came from!

 

I'm a home cook and don't know what a "real" gremolata is made with and I don't really care! I used the term as a sort of deconstructed pesto. I roasted up some asparagus and topped it with a parsley topping to get him eating his greens without even knowing it. And guess what, it actually worked! This topping would work on any protein (think grilled fish or tempeh) and even with quinoa or pasta!

 

Asparagus with Sunflower Gremolata

1 bunch asparagus, roasted on 400 degrees with 2 tablespoons of oil until softened and slightly charred at the edges. 

 

Sunflower Gremolata 

1/4 cup sunflower seeds

2 lemons, the juice and the zest

1/2 cup parsley, chopped small

2 cloves garlic minced

pinch of salt and black pepper

 

Pulse in processor quickly just to incorporate everything together or chop up all ingredients small and mix well.  Sprinkle on top of the asparagus along with a drizzle of olive oil. 

 

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