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Chimichurri—a garlicky Argentinian herb sauce—is traditionally made with parsley as the primary herb. Here, the addition of fresh tarragon makes it an ideal partner for meaty grilled asparagus. Throw some steaks on the grill while you make the sauce, and dinner is done. Serves 6 to 8
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
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
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.
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