Charred Asparagus With Green Garlic Chimichurri
Published April 25, 2017
Karsten Moran for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons finely chopped green garlic
½ cup finely chopped parsley
2 teaspoons finely chopped fresh oregano or 1 teaspoon dried oregano
½ cup extra-virgin olive oil, plus more for drizzling
Salt and pepper
1 pound pencil-thin asparagus, tough ends snapped off
1 tablespoon red wine vinegar
4 ounces crumbled feta
Handful of olives
Crushed red pepper, to taste
Nutritional analysis per serving (4 servings)
9 grams carbs; 25 milligrams cholesterol; 357 calories; 21 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 34 grams fat; 3 grams fiber; 446 milligrams sodium; 7 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a cast-iron pan or broiler, or prepare a charcoal grill. Make the chimichurri sauce: In a small bowl, stir together chopped green garlic, parsley, oregano, olive oil and ¼ cup water. Season to taste with salt and pepper.
- Step 2
Spread asparagus on a baking sheet, drizzle very lightly with oil and sprinkle with salt.
- Step 3
Transfer asparagus to hot cast-iron pan or to a grill grate that is placed very close to live coals; alternatively if broiling, place pan as close to broiler element as possible. Let asparagus cook for 4 to 5 minutes, until nicely charred, with a few burnt and blistered spots. Asparagus cooked this way tastes best if slightly undercooked and still bright green.
- Step 4
Put cooked asparagus on a platter. Stir vinegar into chimichurri and spoon sauce generously over spears. Top with crumbled feta and olives, then sprinkle with crushed red pepper and serve.
Private Notes
Comments
What is green garlic?
Green garlic is the young garlic you'll find at the market in early spring (i.e. now) it's not in season long. It looks like a scallion with a larger bulb: the flavor is much milder and sweeter than mature garlic. You can eat the green offshoots, they are fantastic grilled.
A great combination. I served it last night as a salad counterpoint to fish burgers. Two notes: you can easily take this sauce in the chermoula direction by adding preserved lemon (1/4 to 1/2 lemon, rinsed), lemon juice instead of vinegar, and a little heat and other spicingng or herbs as you like; it's good to chop the herbs etc very finely, almost muddled, and a mezzaluna works well for this. These salsas verdes are very flexible and can shift around depending on what's available.
The sauce is delicious but I had way too much for one pound of asparagus so I’d half the sauce next time..I served it with steak, yum!
only 1/3 cup of oil. No water. Chop olives and add to chimichurri. Only 2 oz feta
is green garlic the same thing as garlic scapes?
No, but you can use scapes in this if you want (and are lucky enough to have them!)