20 minutes
A vibrant and zesty dish, this sauteed asparagus served with chimichurri brings the freshness of herbs and the crunch of perfectly cooked greens to your table. The homemade chimichurri sauce adds a punch of flavor that complements the asparagus beautifully.
Asparagus, trimmed and cut into bite-size pieces
0 oz
tablespoons
Flat Leaf Parsley, finely chopped
cups
Oregano, finely chopped
cups
Garlic Clove, microplaned
each
pinches
tablespoons
1. Prep
Trim the woody ends off of the asparagus and cut into 1 inch pieces, chop the parsley and oregano, peel and microplane the garlic.
2. Make Chimichurri
Combine the chopped parsley and oregano in a bowl for a fresh and aromatic base for your chimichurri. Add the microplaned garlic cloves for a sharp, garlicky punch. Sprinkle in a pinch of chili flake for a subtle heat that will brighten up the sauce. Pour in the olive oil and red wine vinegar, stirring to create a vibrant and luscious chimichurri sauce. Season with a pinch of salt and taste for seasoning.
3. Saute
Heat a pan over medium heat and add 2 tablespoons of olive oil for cooking. Once hot, introduce the asparagus to the pan with a pinch of salt, tossing to coat in the oil. Cook while stirring occasionally, allowing the asparagus to become tender yet maintain a slight crunch, typically about 4-5 minutes.
4. Finishing Touches
Remove the pan from heat and spoon a generous amount of the chimichurri over the warm asparagus, allowing the heat to release the aromas of the fresh herbs and garlic. Serve immediately.
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