Asparagus: Grilled with Parsley-Tarragon Chimichurri

By Snook

Ingredients

• 2 lb. asparagus, trimmed of tough, woody stems
• 2 Tbs. extra-virgin olive oil
• Kosher salt
• 2 medium cloves garlic
• 1 cup loosely packed fresh parsley leaves and tender stems
• 1/3 cup extra-virgin olive oil
• 1/4 cup loosely packed fresh tarragon leaves
• 1 Tbs. Champagne vinegar
• 1/4 tsp. crushed red pepper flakes
• USE LESS OIL

Preparation

Step 1

Prepare a high gas grill or charcoal fire.

In a large bowl, toss the asparagus with the olive oil and 1/2 tsp. salt. Grill, turning once, until just tender, about about 4 minutes total; return to the bowl.

In a food-processor, chop the garlic. Add the parsley, olive oil, tarragon, vinegar, red pepper flakes, and 1/4 tsp. salt and purée. Toss with the asparagus and serve.

nutrition information (per serving):
Calories (kcal): 140; Fat (g): 13; Fat Calories (kcal): 110; Saturated Fat (g): 2; Protein (g): 3; Monounsaturated Fat (g): 9; Carbohydrates (g): 5; Polyunsaturated Fat (g): 1.5; Sodium (mg): 125; Cholesterol (mg): 0; Fiber (g): 2;