Holy scallion Batman!
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| Photo from The Mom 100 blog |
left wondering where all the flavor went. Well, that is definitely not a problem with this version!
This chimichurri is unapologetically heavy on the onion flavor, and I am here for it. The scallions really make themselves known, so if you’re not a fan of oniony flavors, consider yourself warned.
The recipe makes WAY more chimichurri than you’ll probably need for one batch of asparagus. I made the entire sauce but only cooked about eight asparagus spears. The leftover chimichurri went straight into the fridge, where it can happily wait for its next assignment—more asparagus, green beans, steak...pretty much anything that could use a flavorful boost.
Bottom line: This is a delicious way to dress up asparagus (or just about any vegetable). Just know what you’re getting into: this chimichurri brings some serious scallion energy!
Recipe from The Mom 100
Serves 8
For the Scallion Chimichurri Sauce:
- 6 scallions (trimmed and roughly chopped; white and green parts)
- ¾ cup parsley leaves
- 2 teaspoons fresh oregano leaves (or 1 teaspoon dried oregano)
- ½ cup plus 1 tablespoon extra-virgin olive oil (divided)
- 1 tablespoon red wine vinegar
- Kosher salt and freshly ground black pepper (to taste)
For the Asparagus:
- 2 pounds asparagus (ends trimmed)
- ½ cup chopped green olives such as Castelvetrano (optional)
- Red pepper flakes (optional)
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