½cupchopped 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.
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
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.