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.
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):
sat fat g
Photo: Scott Phillips