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Grilled Asparagus with Parsley-Tarragon Chimichurri recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Grilled Asparagus with Parsley-Tarragon Chimichurri

by Allison Ehri Kreitler
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

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. Serves 6 to 8

Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients asparagus olive oil kosher salt more more
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
From Fine Cooking 116 , pp. 74
March 1, 2012

user reviews

Rate this Recipe
Star Star Star Star Star by lucidglassj, 3/15/2012I 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.
Star Star Star Star Star by Lady_Amalthea, 3/7/2012I 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.