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Gremolata is typically made with garlic, but this version is gentler. Serve with Panko Crusted Halibut (see my other guide!). This recipe is from the Becel website.
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2 Teaspoons Chopped fresh parsley
2 Teaspoons Grated Parmesan cheese
¼ Teaspoons Grated lemon rind
¾ Pounds Asparagus
2 Teaspoons Shallots
1 Tablespoon Becel Buttery Taste Margarine