Get my newest recipe via email:

Roasted Asparagus with Cilantro Chimichurri Sauce

The bright green vegetable herald of spring, asparagus! Blister yours into dark golden tenderness and dress with a lemony fresh herb and olive oil blend–simple roasted asparagus with cilantro chimichurri sauce!

Roasted Asparagus with Cilantro Chimichurri Sauce | Letty's Kitchen

Asparagus has always been a luxurious treat in my world, not everyday eating. You know, like for holiday dinners, or Sunday brunch. Asparagus, with a big drizzle of verdant green sauce–let’s just say that when the sexy spears are on sale, weeknight dinners around here have stepped up a notch.

Roasted asparagus with cilantro chimichurri sauce is such an easy vegetable dish and, gosh darn it, we deserve it!

Prepping asparagus for Roasted Asparagus with Cilantro Chimichurri Sauce

Chimichurri sauce made with cilantro, mint, and lemon juice is not unusual, though classically, the herb and acid are parsley and red wine vinegar. Originating in Uruguay and Argentina, chimichurri is their traditional accompaniment to grilled meats, as common as ketchup in the United States.

As you notice, herbalicious chimichurri makes an excellent vegan sauce with roasted and grilled vegetables.  Not just for vegetables, chimichurri is a fabulous dipping sauce, with bread, or with fresh-from-the oven gluten free chickpea socca. A spoonful or two of chimichurri brightens up eggs, any way they’re cooked. And with baked potatoes instead of butter—Mmmmm.

JUMP DIRECTLY TO RECIPE

Roasted Asparagus with Cilantro Chimichurri Sauce tips up

Roasted Asparagus with Cilantro Chimichurri Sauce details:

  • Refrigerated, chimichurri keeps well, and I swear it’s even better after the fresh herbs spend time infusing their essence into the olive oil.
  • Don’t have an oven? No problem: Blanch your spears a minute or so in boiling water. Before the lightly cooked spears become tender, stop the cooking with a plunge in a bowl of ice water. When you’re ready, pan-roast them in a hot skillet with the olive oil, salt, and pepper. If you blister your asparagus in a skillet, you can pour chimichurri right into the hot pan, then serve immediately.
  • Instead of snapping the woody bottoms from the spears, use a knife. Some cooks peel their asparagus below the flower as well. Me, I’m a straight snapper.

Love roasted asparagus? Try it with these spiralized sweet potatoes and goat cheese sauce, or as a crowning ring for this Baked Polenta and Cauliflower Torta.

#Eat Seasonal

March Eat Season Collage for Roasted Asparagus with Cilantro Chimichurri Sauce

Roasted Asparagus with Cilantro Chimichurri Sauce is part of this month’s seasonal recipe roundup starring seasonal fruits and vegetables. For more delicious seasonal recipes, be sure to visit the March Seasonal Produce Guide by the Vintage Mixer and follow the links below for recipes from other bloggers. Our ultimate goal is to encourage you into the kitchen to cook something delicious—and seasonal!

Flavor the Moments — Healthier Blueberry Lemon Muffins

Floating Kitchen — Kiwi and Lime Curd Fool with Blackberries

Joy Food Sunshine — Rainbow Fruit Pizza

She Likes Food — Easy Broccoli Fried “Rice” with Tofu

Thanks for being here. To get my latest recipe posts and exclusive monthly newsletters, subscribe here. (I hate spam too, and I will be the only person who uses your email address.)

For more vegetarian recipe ideas, peruse my Pinterest boards.

Find daily vegetarian and healthy living ideas on my Facebook page.

Follow me on Instagram! It’s my favorite!

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

0 from 0 votes
Roasted Asparagus with Cilantro Chimichurri Sauce tips up
Roasted Asparagus with Cilantro Chimichurri Sauce
Prep Time
15 mins
Total Time
15 mins
 
This recipe yields 6 servings of asparagus and 1 cup sauce, which is more sauce than you will need for the asparagus. Use the extra as a vibrant dip with thick slices of artisan bread. Or as a sauce for all kinds of roasted or grilled veggies!
Course: Component, Side Dish
Cuisine: Vegan
Servings: 6
Author: Letty Flatt | Letty's Kitchen
Ingredients
  • 2 bunches asparagus about 30 spears
  • 2 tablespoons olive oil
  • 1/2 teaspoon large flake sea salt
  • Freshly ground black pepper
Cilantro Chimichurri Sauce:
  • 1 cup lightly packed fresh cilantro leaves from about ½ bunch
  • About ¼ cup fresh mint leaves
  • 3 cloves garlic minced
  • 1 1/2 teaspoons dried oregano
  • 1/2 cup extra virgin olive oil
  • ½ teaspoon fine sea salt
  • 3 tablespoons fresh squeezed lemon juice
  • ½ teaspoon ground cumin
  • ½ teaspoon ancho chile powder or 1/8 teaspoon red pepper flakes
Instructions
  1. Preheat oven to 425°F. Wash the asparagus and snap off the tough ends of the stalks. Place on a tea towel to dry away some of the moisture. Place on a baking sheet. Drizzle with the olive oil, salt, and about 10 grinds of black pepper, moving the asparagus around to get them all coated. Roast 10 to 15 minutes, until the tips begin to blister and brown, shaking the pan halfway through. Roasting time will depend on the thickness of the stalks.

While the asparagus is roasting, make the Cilantro Chimichurri:
  1. Puree all ingredients in a blender or food processor.

  2. Taste, adding more lemon juice and salt, if you think it’s needed.
  3. To serve, arrange the roasted asparagus on a platter and drizzle the sauce over the bottom half of the stalks.

Recipe Notes

Chimichurri sauces call for a little picante heat. Ancho chile powder is my go-to for chimichurri, but if you don’t have the ancho chile, use red pepper flakes.

6 comments

  • I could eat asparagus every day and it’s one of my favorite Spring veggies! Love this sauce! Great way to take asparagus up a notch! Reply · 5 March, 2018

    • Thank you Liz! I’m headed to the store today for more! Reply · 5 March, 2018

  • I never got to eat asparagus much growing up which is probably why I eat it almost every day when it’s in season now! Love the chimichurri sauce! Reply · 5 March, 2018

    • I hear you Marcie. We deserve asparagus, especially this time of year. Reply · 5 March, 2018

  • I don’t cook asparagus nearly as much as I should, I forget how much I enjoy it! I love that you added chimichuri on top, I bet it’s so good! Reply · 5 March, 2018

    • Thanks Izzy! Plus there are so many other uses for the chimichurri! Reply · 6 March, 2018

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.