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Grilled Asparagus with Parsley-Tarragon Chimichurri

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Serves 6 to 8

  • by Allison Ehri Kreitler from Fine Cooking
    Issue 116

Chimichurri—a garlicky Argentinian herb sauce—is traditionally made with parsley as the primary herb. Here, the addition of fresh tarragon makes it an ideal partner for meaty grilled asparagus. Throw some steaks on the grill while you make the sauce, and dinner is done.

  • 2 lb. asparagus, trimmed of tough, woody stems
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt
  • 2 medium cloves garlic
  • 1 cup loosely packed fresh parsley leaves and tender stems
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup loosely packed fresh tarragon leaves
  • 1 Tbs. Champagne vinegar
  • 1/4 tsp. crushed red pepper flakes

Prepare a high gas grill or charcoal fire.

In a large bowl, toss the asparagus with the olive oil and 1/2 tsp. salt. Grill, turning once, until just tender, about about 4 minutes total; return to the bowl.

In a food-processor, chop the garlic. Add the parsley, olive oil, tarragon, vinegar, red pepper flakes, and 1/4 tsp. salt and purée. Toss with the asparagus and serve.

nutrition information (per serving):
Calories (kcal): 140; Fat (g): 13; Fat Calories (kcal): 110; Saturated Fat (g): 2; Protein (g): 3; Monounsaturated Fat (g): 9; Carbohydrates (g): 5; Polyunsaturated Fat (g): 1.5; Sodium (mg): 125; Cholesterol (mg): 0; Fiber (g): 2;

Photo: Scott Phillips

I did the recipe exactly and it turned out very well. I wasn't big on the chimichurri flavor but everyone else loved it. I had a little extra sauce but not much. I used white vinegar instead of champagne vinegar and I tripled the recipe for a cookout.

I couldn't find any tarragon, so I used a mixture of dill and basil instead. I also was sadly out of garlic. Very tasty and springlike; a little too much sauce for the asparagus, though.

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