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Asparagus and Broccolini with Parmigiano Reggiano


1 bunch asparagus, trimmed
1 bunch broccolini, trimmed
For the “gremolata” (like a dressing):
1 large bunch parsley, washed and minced, stems included
2 cloves garlic, minced
about a half a cup of grated parmigiano reggiano cheese
2 tablespoons red wine vinegar (or less, depending on your taste)
3 tablespoons Extra Virgin olive oil
salt and pepper, to taste


Set up a steamer, and steam the vegetables until al dente.
Meanwhile, combine all the ingredients for the gremolata, and set aside.
Toss the cooked vegetables with a bit of the gremolata, and serve immediately.