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Asparagus Gremolata

['1 pound asparagus, trimmed, thinly sliced crosswise (about 2 cups)', '2 scallions, white and pale-green parts only, thinly sliced on a diagonal', '2 (2x1-inch) strips lemon zest, thinly sliced lengthwise', '1 garlic clove, finely grated', '2 tablespoons coarsely chopped cilantro', '2 tablespoons unseasoned rice vinegar', '1 teaspoon finely grated green chile (such as serrano or jalapeño)', 'Generous pinch of kosher salt', 'Pinch of sugar']

Place asparagus in a medium bowl, add ice water to cover, and swirl asparagus with your hands. Drain through a fine-mesh sieve and return asparagus to bowl. Repeat process 2 more times (this will keep asparagus crunchy). Pat dry; wipe out bowl.
Toss asparagus, scallions, lemon zest, garlic, cilantro, vinegar, and chile in dry bowl to combine. Add salt and sugar and toss again to combine.

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