Locally-grown asparagus is finally available here in Ontario! As an asparagus afficionado, I’m super-excited. My parents used to grow asparagus in their garden and I have fond memories of my mom making the most scrumptious asparagus tarts with béchamel sauce and Swiss cheese. I’m too lazy a cook to make pastry and béchamel myself but I do enjoy dining on asparagus as often as possible while it is in season.
And one of my favourite ways to serve these verdant spears is grilled and drizzled with a garlicky dressing chock full of fresh herbs. This recipe for Grilled Asparagus & Sweet Potato with Chimichurri fits the bill.
If you aren’t a fan of sweet potato, feel free to omit it or use any other vegetable suitable for grilling. Bell peppers, mushrooms, zucchini or eggplant work well. I also really enjoy grilling bitter wedges of radicchio and cauliflower “steaks”. If you don’t have a grill, this can be just as easily prepared with a grill pan over the stove or roasted in the oven.
Sign up to my newsletter today to receive the recipe for Grilled Asparagus & Sweet Potato with Chimichurri. And read on for more about…
- how awesome asparagus is for the health of your microbiome and gut, and
- the gazillion ways you can use chimichurri and turn this recipe into a full meal deal.
But first, I thought you (and any of my family reading this and nostalgic for my mom’s cooking) might also enjoy the recipe for my mom’s Asparagus Tarts with Béchamel Sauce. Let me know if you make them. I can be over lickety-split. 😉