Asparagus with Gremolata

Description
One of the best ways to cook fresh asparagus is to lightly steam it, then toss it with gremolata (or gremolada), a lively mixture of parsley, lemon zest and garlic.
 * Contributed by Healthy Recipes For diabetic Friends Y-Group
 * Source: The American Heart Association No-Fad Diet: a Personal Plan For Healthy Weight Loss, 2007 by The American Heart Association.
 * Serves 4; about 6 spears per serving

Ingredients

 * 1 lb fresh medium asparagus spears, trimmed
 * 1 tbsp salt-free all-purpose seasoning

Gremolata

 * ¼ cup finely snipped fresh parsley
 * 1 tbsp snipped fresh dillweed
 * 1 tsp grated lemon zest
 * 1 medium garlic clove, minced
 * ⅛ tsp pepper

Directions

 * 1) Put the asparagus in a steamer basket.
 * 2) Sprinkle with the all-purpose seasoning.
 * 3) Steam for 2 to 3 minutes, or until the asparagus is tender-crisp.
 * 4) Drain well.
 * 5) Place in a serving bowl and cover with aluminum foil to keep warm.

Gremolata

 * 1) In a small bowl, stir together the gremolata ingredients.
 * 2) Pour over the asparagus.
 * 3) Toss gently to coat.

Cook's Tip
When using fresh asparagus, discard about the bottom 1 inch of the stalk ends (breaking where the stalk bends).

Nutritional information
Per Serving:
 * 33 Calories | 0g Total Fat | 0g Saturated | 0g Polyunsaturated | 0g Monounsaturated | 0 mg cholesterol | 2 mg sodium, | 6g Carbs | 3g Fiber | 3g sugar | 3g Protein
 * Dietary Exchanges: 1 Vegetable