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Grilled Asparagus & Hearts of Palm in a quilted pattern with Chimichurri Sauce on a vintage white plate
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5 from 1 vote

Grilled Asparagus & Hearts of Palm Salad with Chimmichurri

A creative and healthy stunning salad with my master Chimichurri sauce/condiment
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings
Author: Karen Sheer a zest for life

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

Calories: 83kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 432mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 515IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg