Now, gremolata is the traditional topping for osso buco and consists of a lemon zest, parsley, and garlic mixture. Forgive my own loose interpretation but I really like the word "gremolata" and besides, my recipe has to be sort of a distant cousin at least, right?
- 1 bunch asparagus, ends snapped off
- 2 tablespoons of olive oil
- 1 small lemon
- 1 small shallot, minced
- 4 large basil leaves, chopped
- About a cup of crustless, day-old bread pieces (I used the bread from the perfect rustic bread recipe)
- Salt and pepper to taste