Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Grilled Asparagus with Parsley-Tarragon Chimichurri

Scott Phillips

Servings: 6 to 8

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

Nutritional Information

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


  • 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.


Rate or Review

Reviews (2 reviews)

  • lucidglassj | 03/15/2012

    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.

  • Lady_Amalthea | 03/07/2012

    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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial