This grilled asparagus with parsley-tarragon chimichurri is another great recipe from my favourite food magazine, Fine Cooking. The uncooked Argentinian fresh herb sauce is traditionally made with only the herb parsley, but this recipe includes extra flavour with the added use of tarragon.
Chimichurri is a sauce that is typically served with grilled meats, but in this dish it is instead served over grilled asparagus, a great side for any meal. I even paired it with a Mexican taco night the other day and it worked very well! Sometimes I like to grill some steak alongside the asparagus and enjoy the chimichurri on both, that’s it, dinner is done!
I love that with a few simple fresh ingredients you can quickly whip up this sauce to enjoy with any grilled dinner, and it always impresses my guests. I hope you get a chance to try this favourite recipe for grilled asparagus with parsley-tarragon chimichurri.
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- 2 lb. asparagus, trimmed of tough, woody stems
- ⅓ cup plus 2 Tbs. extra-virgin olive oil
- Kosher salt
- 2 medium cloves garlic
- 1 cup loosely packed fresh parsley leaves and tender stems
- ¼ cup loosely packed fresh tarragon leaves
- 1 Tbs. Champagne vinegar
- ¼ tsp. crushed red pepper flakes
- In a food-processor, add the parsley, garlic, ⅓ cup olive oil, tarragon, vinegar, red pepper flakes, and ¼ tsp. salt and purée.
- Prepare a high gas grill or charcoal fire.
- In a large bowl, toss the asparagus with the remaining olive oil and ½ tsp. salt. Grill, turning once, until just tender, about about 4 minutes total; return to the bowl.
- Toss with the asparagus with the chimichurri sauce and serve.