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!
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.