Roasted Asparagus with Cilantro Chimichurri Sauce

This simple roasted asparagus with cilantro chimichurri sauce is an easy vegetable side dish. Blistered to golden and tender, the lush green spears speak earthy elegance. For the finishing touch, give them a serious drizzle of verdant green cilantro sauce.

Asparagus is the vegetable harbinger of spring–a flavorful chimichurri sauce is timeless. In spring, when the sexy spears are on sale, I buy asparagus. And enjoy it roasted, with this lemony fresh herb and olive oil sauce.

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What is chimichurri sauce?

Classic chimichurri sauce is made with parsley and red wine vinegar. This bright version made with cilantro, mint, and lemon juice is another excellent green herb and acid combo.

Chimichurri is the traditional sauce for grilled meats in Uruguay and Argentina. This recipe proves how perfectly roasted vegetables pair with tangy bright herbalicious chimichurri sauce. Grilled vegetables too.

What else can you do with chimichurri sauce?

• Besides vegetables like roasted asparagus, you’ll love cilantro chimichurri as a dipping sauce for sturdy artisanal bread.

• For a gluten free dipper, cut chickpea socca into wedges and dip away.

• A spoonful or two of chimichurri brightens up fried or poached eggs too.

• Try it on baked potatoes instead of butter! Mmmmm.

This recipe shows how to roast asparagus in the oven. Alternatively, without an oven, you can roast your asparagus in a hot cast iron skillet on the stovetop.

You can prep the asparagus earlier in the day:

• Blanch the asparagus spears in boiling water for a minute.
• Quickly plunge the spears in a bowl of ice water to stop the cooking before they become tender.
• Remove the asparagus from the ice water and place on a dry kitchen towel.
• When you’re ready to serve, quickly blister the blanched asparagus in a hot skillet with the olive oil, salt, and pepper.
• Serve with room temperature cilantro chimichurri sauce.

Roasted Asparagus with Cilantro Chimichurri Sauce details:

• 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.
• This sauce keeps well in the refrigerator. You may even like it better after the fresh herbs spend time infusing their essence into the olive oil.
• If you blister your asparagus in a skillet, you can pour your chimichurri sauce right into the hot pan. Serve in the pan.
• You can cut off the lower part of the stalks instead of snapping the woody bottoms from the spears. Some cooks, like my mother-in-law, peel the bottom section of the spears.

Do you love roasted asparagus?

• Try it with these spiralized sweet potatoes and goat cheese sauce.
• Or make it the crowning ring for this Baked Polenta and Cauliflower Torta.

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Print Recipe

5 from 3 votes

Roasted Asparagus with Cilantro Chimichurri Sauce

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!

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Component, Side Dish

Cuisine: Vegan

Keyword: asparagus, roasted, chimichurri, cilantro

Servings: 6 servings

Author: Letty | @lettyskitchen

Ingredients

• 2 bunches asparagus about 30 spears
• 2 tablespoons olive oil
• ½ 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 ½ teaspoons dried oregano
• ½ 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

• 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:

• Puree all ingredients in a blender or food processor.
• Taste, adding more lemon juice and salt, if you think it’s needed.
• To serve, arrange the roasted asparagus on a platter and drizzle the sauce over the bottom half of the stalks.

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.

Nutrition

Calories: 220kcal | Carbohydrates: 4g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Sodium: 196mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 7.8mg | Calcium: 22mg | Iron: 1.9mg

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