Asparagus has potential to be so much more than just asparagus. A quick chimichurri takes this vegetable up so many notches, and looks beautiful on a platter – great for an accompaniment to a nice dinner or served to guests.
Asparagus was pretty much the only vegetable my husband disliked, and I was set on changing his mind. I decided that herbs + chili pepper would create such a fresh, delicious taste and so that would be my best shot. He now loves this dish and asks for it all the time!
- 1 bunch asparagus, trimmed
- 1 tsp + 4 tbsp olive oil, divided
- 3 packed cups cilantro leaves
- 1 packed cup mint leaves
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 inch red chili or jalapeño, seeds removed (optional)
Preheat oven to 400 degrees. Toss asparagus with 1 tsp olive oil and a pinch of salt and pepper. Roast until just tender, about 8-10 minutes, shaking the pan halfway through.
Place remainder of ingredients into a food processor and process until well blended. Taste and adjust for salt.
When ready to serve, transfer asparagus onto a serving platter. Drizzle with chimichurri and serve.