Grilled Asparagus with Zesty Lemon Chimichurri
A great late spring recipe that combines light flavors with a summer cooking method and a twist on a traditional Argentine sauce. Grilling the asparagus softens the flavor, keeping it crisp and simple, and lemon is a fantastic compliment that adds a sunny taste. I created this recipe as a nod to my time spent living in Argentina. Adding lemon to this traditional sauce that is normally used for grilled meat, creates a nice pairing with grilled asparagus. Pour it on top, dip it, or use it as a table condiment, and yes you can throw in a grilled protein too!
Ingredients:
1 lb. Fresh Asparagus
1 tbsp. Extra Virgin Olive Oil
Pinch of Salt to taste
Fresh Pepper to taste
Chimichurri Sauce, See recipe for Zesty Lemon Chimichurri below
Directions:
Heat the grill on medium high. Rinse the asparagus under cool running water. Gently break the tough parts of the stalks off using your hands. They will snap easily at the breaking point about ¼ of the way from the end. Blot any water off the asparagus with a clean towel. Place the stalks in a shallow dish and season with salt, pepper, and olive oil. Toss to coat. Place the stalks in an even layer on the grill, tossing with tongs a couple of times for a total of 5-8 min. Plate and drizzle with Zesty Lemon Chimichurri or serve on the side.
Serves 4
Zesty Lemon Chimichurri Sauce
Adding a kiss of lemon gives this traditional Argentine condiment a fresh spring taste. Perfect for grilled meats or grilled vegetables!
Ingredients:
½ cup Extra Virgin Olive Oil
1 cup Fresh Italian Parsley leaves, stems removed
1 tsp Fresh Lemon Zest, or zest from 1 medium lemon
1 tbsp. Fresh lemon juice, or juice from 1/2 medium lemon
1 tbsp. Red Wine Vinegar
2 Garlic cloves, finely minced
1 tsp Crushed Red Pepper Flakes
1 tsp Ground Paprika
1 tbsp. Dried Oregano
½ tsp Salt
¼ tsp Fresh Ground Pepper
1 tbsp. Water, optional
Directions:
Give the parsley leaves a good chop. Combine the oil, water, vinegar, and lemon juice in small glass bowl. Next add the zest, garlic, and spices, mixing thoroughly. Last add the parsley, taste, and adjust for seasoning as preferred.
This sauce can be made ahead and kept in the refrigerator, tightly covered. It keeps for 3-5 days. Serve with grilled meats or grilled vegetables.