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Grilled Asparagus & Hearts of Palm in a quilted pattern with Chimichurri Sauce on a vintage white plate

Grilled Asparagus & Hearts of Palm Salad with Chimichurri

A creative and healthy stunning salad with my master Chimichurri sauce/condiment

Grilled Asparagus & Hearts of Palm in a quilted pattern with Chimichurri Sauce on a vintage white plate
Grilled Asparagus & Hearts of Palm with Chimichurri Sauce

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.

Chimichurri sauce in a vintage glass bowl
Karen’s Chimichurri Sauce – a raw sauce/condiment; simple stir all ingredients together 

See How to Make Zesty Chimichurri Sauce and How To Use It

Grilled Asparagus & Hearts of Palm in a quilted pattern with Chimichurri Sauce on a vintage white plate

Grilled Asparagus & Hearts of Palm Salad with Chimmichurri

A creative and healthy stunning salad with my master Chimichurri sauce/condiment
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
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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, cool
    Cut 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 Facts
Grilled Asparagus & Hearts of Palm Salad with Chimmichurri
Amount per Serving
Calories
83
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Cholesterol
 
1
mg
0
%
Sodium
 
432
mg
19
%
Potassium
 
84
mg
2
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
515
IU
10
%
Vitamin C
 
2
mg
2
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Grilled Asparagus & Hearts of Palm in a quilted pattern with Chimichurri Sauce on a vintage white plate

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