A creative and healthy stunning salad with my master Chimichurri sauce/condiment
I had fun putting this together! First, I found these amazing FAT asparagus from Mexico. I’ll have to wait a few more weeks until local asparagus are cut from the fields.
I thought Hearts of Palm are a similar size, so I paired the two – and grilled the asparagus for a nice roasted flavor.
To make – cut the asparagus and hearts of palm the same lengths – add to a platter in a
“quilted pattern” and spoon over some Chimichurri.
See How to Make Zesty Chimichurri Sauce and How To Use It
Grilled Asparagus & Hearts of Palm Salad with Chimmichurri
A creative and healthy stunning salad with my master Chimichurri sauce/condiment
Ingredients
- 7 jumbo asparagus, or a few more if not jumbo, trimmed and peeled
- 6 large hearts of palm spears, cut in half lengthwise
- 2 teaspoons neutral oil, such as expeller pressed safflower
- 3 pinches salt & freshly cracked pepper
- 4 tablespoons Chimichurri sauce, see my recipe
Instructions
- Make the Chimichurri.Add asparagus to a plate to hold - add one teaspoon of oil and the seasonings.Heat grill to meadium- high and grill the asparagus until nice grill marks form; turn over. Close grill and cook on the second side until just cooked through but tender-crisp.
- Add cooked asparagus to the plate, coolCut hearts of palm in half lenthwise - cut asparagus the same lengh.
- On a platter arrange in a "quilted pattern" (see photo) and top with a few tablespoons of Chimichurri. Best to add Chimichurri when asparagus is still a bit warm to grab the flavors.Enjoy!
Notes
This recipe can not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 83kcalCarbohydrates: 3gProtein: 1gFat: 8gSaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 432mgPotassium: 84mgFiber: 1gSugar: 1gVitamin A: 515IUVitamin C: 2mgCalcium: 31mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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