Nothing says spring like firing up the grill, eating local asparagus, enjoying herbs from the garden, and reveling in the wonder of the egg. Combine them all in this grilled asparagus chimichurri recipe and the season bursts forth from your fork.

Chimichurri is an Argentinian herb sauce typically made with chopped fresh parsley, oregano, garlic, vinegar, and olive oil. Like Italian pesto, chimichurri is flexible to your personal taste. Substitute any and all fresh herbs popping up in your garden or at the farmer's market.

Traditionally, chimichurri tops grilled steak and is indeed a tasty light counterpoint to rich meat. Drawing on a fantastic appetizer prepared by Jim Budros, Steve Stover, and Rich Terapak at a Franklin Park Conservatory cooking class, we pour chimichurri over grilled asparagus. The herbal garlic sauce highlights the sweetness of the crisped asparagus. Full-bodied chopped boiled egg completes the dish.

Serve chimichurri asparagus with a bread salad for lunch, as a side for dinner or as an appetizer over toast points. We might make it to share with family this Easter Sunday.

[amd-zlrecipe-recipe:2]

Added to Hearth and Soul.