Roasted Asparagus with Chimichurri sauce – Easy recipe

Cook Time 10 mins
Cooking Method: ,
Cuisine: , ,
Courses: , ,
Difficulty: Beginner
Servings: 2
Description

Roasted Asparagus with Chimichurri sauce is a perfect recipe for a side dish on weekday dinners. Easy to prepare in under 15 minutes. The recipe combines the health benefits of asparagus and the herbs in chimichurri sauce. The umami taste of asparagus is complemented with the spicy-sour taste of chimichurri sauce, making this dish flavor-rich.  

Ingredients
  • 30 Asparagus spears
  • 1 tbsp Olive oil
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper powder
  • 1/2 cup Chimichurri sauce
Instructions
  1. 1
    Initial grilling
    1. Clean the asparagus spears
    2. Chop off the bottom part of asparagus spears - until you get the tender part that can be eaten raw.
    3. if you have washed the spears, dry them
    4. Coat the asparagus spears with Olive oil , salt and pepper powder
    5. Grill or roast them on high heat for 3 minutes or until you see light charring (depending on the level of heat)
    6. Remove the asparagus in a plate
  2. 2
    Coat with Chimichurri sauce and grill / roast again
    1. This second step ensures that the chimichurri coating is not burnt and retains its fresh herbal flavors, while the asparagus is cooked to the right level.
    2. Coat the half-roasted asparagus with chimichurri sauce.
    3. Put the chimichurri sauce-coated asparagus spears back on the grill or roasting pan.
    4. Roast for another 1 minute on high heat - stirring just 1-2 times.
    5. Remove from heat and serve while hot
Keywords: Asparagus, chimichurri, roasted, grilled, mellowmasala,
Read it online: https://www.mellowmasala.com/recipe/roasted-asparagus-with-chimichurri-sauce-easy-recipe/
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.