7 jumboasparagusor a few more if not jumbo, trimmed and peeled
6large hearts of palm spearscut in half lengthwise
2teaspoonsneutral oilsuch as expeller pressed safflower
3pinchessalt & freshly cracked pepper
4 tablespoonsChimichurri saucesee 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 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.