Chimichurri Asparagus

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!

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Ingredients

  • 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 jalapeƱo, seeds removed (optional)

Directions

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.

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