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Asparagus time has arrived! Otherwise known as Spring to many of you.
There is a moment when asparagus season touches the beginning of grilling season, and that moment is a beautiful thing. One of the forerunners of spring meets the beginning of summer outdoor cooking — this is a moment where things really feel like they are looking up.
You have two choices when it comes to grilling asparagus (and for a whole lot more on grilling asparagus, click here!). One, carefully place your spears on the grill perpendicular to the grates so they don’t roll and fall through. Two, use a grilling basket. Or I guess, three, play Russian Roulette with your precious asparagus, and sacrifice a number of them to the grill gods. Three is a bad choice.
You can also roast or broil the asparagus, or use an indoor grill, or a grill pan. You have many choices in life. Or at least you have many choices for how to cook asparagus. You could even steam or saute them, just to put a fine point on it. You are in control of your asparagus destiny.
Sauce for Asparagus
Boosting some simply cooked asparagus with a sauce takes it to a whole other level. And you have other choices, too! Make Ramp Chimichurri Sauce instead of using scallions if you are lucky enough to have those at your disposal. In fact, asparagus season matches up pretty neatly with ramp season, so this is a fine and plausible possibility. Or use “regular” chimichurri sauce, made with parsley and garlic.
Or use another sauce altogether. Spicy Salsa Verde or Herbed Mayonnaise, or maybe a drizzle, such as Spinach Parsley Pesto.
One of my standard party tricks (or weeknight dinner tactics) is to take a simply prepared vegetable, from cauliflower to potatoes to asparagus, and layer on a bit of a simple sauce. It feels about 10 times more special than a plain vegetable, and often takes about 5 to 10 extra minutes of time, and but a handful of ingredients. Use this little tactic, and share in the little shiver of happiness that comes with getting a lot of pop from not much effort.
Asparagus with Scallion Chimichurri Sauce: An easy herby sauce brings some simply cooked asparagus to a whole other level.
Vegan Asparagus Recipe
This is a vegan recipe, so a great choice for everyone. Oh, and I chopped up some green olives for sprinkling on the top (purely optional), and then promptly forgot to add them before we shot the photo. I also forgot the optional red pepper flakes. I loved them on the asparagus, which happened after the photo situation, but I want you to imagine that they are in these pictures. If you like olives and red pepper flakes. If you don’t then just enjoy the photos as they are.
What to Serve with Asparagus and Chimichurri Sauce
Other Asparagus Recipes
- Grilled Asparagus with Vinaigrette
- Roasted Asparagus with Pesto Crème Fraiche
- Asparagus with Herb Dipping Sauce
- Grilled Asparagus with Lemon Butter Sauce
- Asparagus Remoulade with Egg
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Asparagus with Scallion Chimichurri Sauce
Equipment
Ingredients
For the Scallion Chimichurri Sauce
- 6 scallions , trimmed and roughly chopped (white and green parts)
- ¾ cup parsley leaves
- 2 teaspoons fresh oregano leaves or 1 teaspoon dried oregano
- ½ cup plus 1 tablespoon extra-virgin olive oil divided
- 1 tablespoon red wine vinegar
- Kosher salt and freshly ground pepper to taste
For the Asparagus
- 2 pounds asparagus ends trimmed
- ½ cup chopped green olives such as Castelvetrano (optional)
- Red pepper flakes (optional)
Instructions
- Make the Scallion Chimichurri sauce: Place the scallions, parsley, oregano, ½ cup olive oil, vinegar and salt and pepper in a food processor and blend until fairly smooth (or as smooth as you like it) and well combined.
- Place the asparagus on a rimmed baking sheet, drizzle with the remaining tablespoon oil and sprinkle lightly with salt.
- Meanwhile, preheat the grill, the broiler, or a grill pan. Transfer the asparagus to the grill or the grill pan and cook for about 4 to 6 minutes, turning frequently, until they are browned in spots and crisp tender. If you are broiling the asparagus, keep them on the rimmed baking sheet and broil, flipping them midway during cooking, for the same amount of time.
- Transfer the asparagus to a serving platter. Spoon some of the chimichurri sauce over the asparagus, and pass the rest of the side. Top with the olives, if using, then sprinkle with the red pepper flakes if desired. Serve hot, warm or at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
