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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 mins
Total Time15 mins
Course: Component, Side Dish
Cuisine: Vegan
Keyword: asparagus, roasted, chimichurri, cilantro
Servings: 6 servings
Calories: 220kcal

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

  • 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