Asparagus with Scallion Chimichurri Sauce
on Apr 04, 2022, Updated Mar 12, 2025
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An easy herby chimichurri sauce brings some simply cooked asparagus to a whole other level.
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 when things really feel like they are looking up. And, when that time comes around each year, this Asparagus with Chimichurri Sauce recipe is just the thing you need.
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 trick, and share in the little shiver of happiness that comes with getting a lot of pop from not much effort.
This vegan Asparagus with Scallion Chimichurri Sauce recipe makes the perfect side dish alongside. Or try it with Lemon Garlic Chicken Thighs or Skirt Steak Tacos.
Table of Contents
Ingredients
For the Scallion Chimichurri Sauce:
- Scallions – For a mild yet bright onion-y flavor.
- Parsley leaves and fresh oregano leaves – Offers fresh and herbaceous flavors.
- Extra-virgin olive oil – For richness and to bring the sauce together.
- Red wine vinegar – For a bit of acidity and brightness.
- Salt and pepper – To taste.
Kitchen Smarts
The Scallion Chimichurri Sauce is very versatile and also fantastic when served over dishes like:
For the Asparagus:
- Asparagus – Be sure to trim off the woody bottoms.
- Green olives – These are optional but add a great saltiness and tanginess.
- Red pepper flakes – For an optional spiciness.
How to Make Asparagus with Scallion Chimichurri Sauce
- Make the scallion chimichurri sauce: Place the scallions, parsley, oregano, 1/2 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.
- Prepare the asparagus: Place the asparagus on a rimmed baking sheet, drizzle with the remaining tablespoon of oil, and sprinkle lightly with salt.
- Cook the asparagus: Preheat the grill, the broiler, or a grill pan. Transfer the asparagus to the grill or the grill pan and cook until they are browned in spots and crisp-tender.
- Compose the dish: Transfer the asparagus to a serving platter. Spoon some of the chimichurri sauce over the asparagus. Top with the olives, if using, then sprinkle with the red pepper flakes if desired. Serve hot, warm, or at room temperature.
Variations
- 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 ramps 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.
- You can also use another sauce altogether. Spicy Salsa Verde or Herbed Mayonnaise, or maybe a drizzle of something such as Spinach Parsley Pesto.
- You have a few choices when it comes to grilling asparagus (and many grilled asparagus recipes to choose from!): 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.
- There are also many options for how to cook asparagus to serve with your scallion chimichurri sauce. You can broil or roast the asparagus or use an indoor grill or a grill pan. You could even steam asparagus spears or sauté them.
Storage
The leftovers can be stored in airtight containers in the fridge for up to 1 week.
What to Serve With Asparagus and Scallion Chimichurri Sauce
More 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 black 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, 1/2 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.
Cook the Asparagus:
- 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.
Assemble and Serve:
- 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.
