Servings:6 to 8

Chimichurri—a garlicky Argentinian herb sauce—is traditionally made with parsley as the primary herb. Here, the addition of fresh tarragon makes it an ideal partner for meaty grilled asparagus. Throw some steaks on the grill while you make the sauce, and dinner is done.

亚搏手机版官方

2 lb. asparagus, trimmed of tough, woody stems
2 Tbs. extra-virgin olive oil
Kosher salt
2 medium cloves garlic
1 cup loosely packed fresh parsley leaves and tender stems
1/3 cup extra-virgin olive oil
1/4 cup loosely packed fresh tarragon leaves
1 Tbs. Champagne vinegar
1/4 tsp. crushed red pepper flakes

Calories (kcal) : 140
Fat Calories (kcal): 110
Fat (g): 13
Saturated Fat (g): 2
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 9
Cholesterol (mg): 0
Sodium (mg): 125
Carbohydrates (g): 5
Fiber (g): 2
Protein (g): 3

Preparation

Prepare a high gas grill or charcoal fire.
In a large bowl, toss the asparagus with the olive oil and 1/2 tsp. salt. Grill, turning once, until just tender, about about 4 minutes total; return to the bowl.
In a food-processor, chop the garlic. Add the parsley, olive oil, tarragon, vinegar, red pepper flakes, and 1/4 tsp. salt and purée. Toss with the asparagus and serve.

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Ingredient Spotlight

IN THIS RECIPE
Asparagus
IN THIS RECIPE
Garlic
IN THIS RECIPE
Flat-leaf Parsley
FEATURED
Shishito Peppers

Reviews

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Reviews (2 reviews)

lucidglassj| 03/15/2012

I did the recipe exactly and it turned out very well. I wasn't big on the chimichurri flavor but everyone else loved it. I had a little extra sauce but not much. I used white vinegar instead of champagne vinegar and I tripled the recipe for a cookout.
Lady_Amalthea| 03/07/2012

I couldn't find any tarragon, so I used a mixture of dill and basil instead. I also was sadly out of garlic. Very tasty and springlike; a little too much sauce for the asparagus, though.

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