Servings:6 to 8
Chimichurri—a garlicky Argentinian herb sauce—is traditionally made with parsley as the primary herb. Here, the addition of fresh tarragon makes it an ideal partner for meaty grilled asparagus. Throw some steaks on the grill while you make the sauce, and dinner is done.
I did the recipe exactly and it turned out very well. I wasn't big on the chimichurri flavor but everyone else loved it. I had a little extra sauce but not much. I used white vinegar instead of champagne vinegar and I tripled the recipe for a cookout.
I couldn't find any tarragon, so I used a mixture of dill and basil instead. I also was sadly out of garlic. Very tasty and springlike; a little too much sauce for the asparagus, though.
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review