Grilled Asparagus Recipe
with chimichurri vinaigrette
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Ingredients
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Asparagus
Chimichurri Vinaigrette
Method
Preparing the Asparagus
- 1
Trim the Asparagus
Using a sharp knife, trim the woody ends off the asparagus spears, about 1-2 inches from the bottom.
- 2
Season the Asparagus
In a large bowl, toss the trimmed asparagus with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper until evenly coated.
Grilling the Asparagus
- 3
Preheat the Grill
Preheat your grill to medium-high heat, around 400°F (200°C).
- 4
Making the Chimichurri Vinaigrette
- 5
Combine Ingredients
In a medium bowl, combine 1 cup of chopped parsley, 1 cup of chopped cilantro, 3 tablespoons of red wine vinegar, 3 minced garlic cloves, and 1 teaspoon of red chili flakes.
- 6
Add Olive Oil
Slowly whisk in 1 cup of olive oil until well blended. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Adjust seasoning to taste.
Serving
- 7
Plate and Drizzle
Once the asparagus is done grilling, transfer it to a serving platter and drizzle generously with the chimichurri vinaigrette.
- 8
Enjoy
Serve the grilled asparagus warm, garnished with additional chopped herbs if desired.
