Grilled Asparagus with Chimichurri
Yield: 4 servings
for the chimichurri
  • ¼ cup olive oil
  • 2 tablespoons packed fresh parsley leaves
  • 1 clove garlic
  • 1 tablespoon lime juice
  • ½ teaspoon dried oregano
  • ⅛ teaspoon salt
  • Pinch of ground black pepper
for the asparagus
  • 1 pound asparagus
  • 1 tablespoon olive oil
  • Salt and pepper
for the chimichurri
  1. Combine all the ingredients except the asparagus in a blender. Blend until smooth, about 1 minute. Set aside.
for the grilled asparagus
  1. Remove and discard the woody ends of the asparagus. If you lightly bend the asparagus stalk it will snap at a natural spot where the thick stem ends. Drizzle the asparagus with the olive oil then toss to coat. Season with the salt and pepper. I usually do about 5-6 grinds each of our salt and pepper grinders (they are small).
  2. Heat your grill or grill pan so it’s at medium-high heat. Grill the asparagus for 5 minutes, tossing/turning once while grilling. If your asparagus stalks are very thin you may only need 3 minutes, if the stalks are thick you may need longer than the 5 minutes. If you are using a grill not a grill pan I would suggest using a grill grid or basket so the asparagus doesn’t slip through the grill grates and adding about 5 minutes of grilling time. Top with the chimichurri.
Recipe by Lemon & Mocha at