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Grilled asparagus with chimichurri

Name: Grilled asparagus with chimichurri recipe
Ingredients: 1/2 bunch coriander, leaves picked, stalks finely chopped; 1/2 bunch flat-leaf parsley, leaves picked; 1/2 bunch mint, leaves picked; 1/2 long red chilli, seeds removed; 1 garlic clove; 125ml olive; 50.00 ml sherry vinegar, or to taste; Finely grated zest and juice of 2 limes; 4 bunches thin asparagus, trimmed; Pearls of 2 finger limes (see note); Seablite sprigs, to serve (optional, see note)

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by delicious. team

delicious. team

Sep 19, 2024

"This dish is the perfect spring side for a barbecue get-together. The sauce is brilliant on all kind of barbecued red meats." - Joey Astorga

This recipe is by chef Joey Astorga from The Waratah

1/2 bunch coriander, leaves picked, stalks finely chopped
1/2 bunch flat-leaf parsley, leaves picked
1/2 bunch mint, leaves picked
1/2 long red chilli, seeds removed
1 garlic clove
1/2 cup (125ml) extra virgin olive, plus extra, to drizzle
2 1/2 tbs sherry vinegar, or to taste
Finely grated zest and juice of 2 limes
4 bunches thin asparagus, trimmed
Pearls of 2 finger limes (see note)
Seablite sprigs, to serve (optional, see note)

Method

1.

For the chimichurri, place herbs, chilli, garlic, oil and vinegar in a food processor and pulse until a rough sauce. Season. Transfer to a large bowl and stir in the lime zest and juice.
2.

Heat a lightly greased chargrill pan or cast-iron frypan over high heat. Drizzle asparagus with extra oil and season. Cook for 2-3 minutes, turning occasionally for even colour, until lightly charred.
3.

Serve asparagus with a generous amount of chimichurri. Top with finger lime pearls and seablite sprigs, if using.