Best Charred Asparagus With Green Garlic Chimichurri Recipes

CHARRED ASPARAGUS WITH CITRUS BAGNA CAUDA

Charred Asparagus with Citrus Bagna Cauda image

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

Provided by Alon Shaya

Categories Bon Appétit Side Spring Asparagus Almond Anchovy Lemon Orange Garlic Broil

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons skin-on almonds
2 oil-packed anchovy fillets
4 garlic cloves, smashed
1 sprig oregano
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
2 tablespoons unsalted butter
3 tablespoons olive oil, divided
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
1 1/2 pounds asparagus, trimmed

Steps:

Place a rack in upper third of oven and preheat to 350°F. Scatter almonds across a rimmed baking sheet and toast, tossing once, until darkened a little and fragrant, 8-10 minutes. Let cool slightly, then coarsely chop.
Cook anchovies, garlic, oregano, lemon zest, orange zest, butter, and 2 Tbsp. oil in a small saucepan over low heat, swirling occasionally, until garlic is golden, 15-20 minutes. Remove from heat; stir in orange and lemon juices and season with salt and pepper. Let bagna cauda sit while you prepare the asparagus.
Heat broiler. Toss asparagus with remaining 1 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Broil until deeply browned in spots and crisp-tender, 5-8 minutes.
Toss asparagus and bagna cauda together on a platter; top with almonds.

ASPARAGUS WITH GREEN GARLIC

Asparagus With Green Garlic image

When you sauté or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavor than it would if steamed or blanched. Here I add the garlic to the pan once the asparagus is just about done, so that the garlic cooks only long enough to soften and sweeten. You can serve this skillet dish with grains or pasta, or with eggs -- fried, poached or scrambled. I find this asparagus so hard to resist that I decided to give you a range for the weight. One pound is adequate, but you might want to treat yourself to more than that.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, side dish

Time 10m

Yield Serves four

Number Of Ingredients 6

Ingredients

1 small bulb green garlic that has formed cloves
2 tablespoons extra virgin olive oil
1 to 1 1/2 pounds asparagus, trimmed and cut on the diagonal into 2-inch lengths
Salt
Freshly ground pepper
1 tablespoon chopped flat-leaf parsley

Steps:

Separate the garlic bulb into cloves, remove the thick skins from each clove, and cut the garlic into thin slices.
Heat the olive oil over medium-high heat in a large, heavy skillet. Add the asparagus and salt to taste. Sauté until the asparagus is tender and the skin has shriveled slightly, about five minutes. Add the garlic, and continue to sauté for another minute until the garlic is translucent. Adjust salt, add the pepper and parsley, and serve.

Nutrition Facts : @context http, Calories 90, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 349 milligrams, Sugar 3 grams, TransFat 0 grams