Chimichurri Asparagus
Asparagus always comes blazing in on a trail of glory this time of year. There have been so few in season fruits and vegetables and one can get too familiar with cabbage, you know (Ratatouille anyone?). When the fat stalks show up in stores, I stay my hand. I know my patience will be rewarded when the delicate thinner stalks appear. I much prefer these dainty spears to the study, stocky early birds. Cooked in a blisteringly hot skillet with a bit of oil or ghee, showered with chimichurri spices and flaky salt just before finishing, they are irresistible. You’ll find me with shiny fingers and spears sticking out of my mouth at the dinner table as I gobble them up sans fork. The key is to cook them until they are just softened, but still retain that crisp bite. You’ll know it when you see it.
Ingredients:
1 bunch of asparagus, left whole but the tough bottoms trimmed
1 teaspoon butter or ghee
½ teaspoon flaky salt
½ teaspoon chimichurri seasoning
(if you don’t have it, just a bit of garlic powder, dried parsley, and red pepper flakes)
Directions:
Heat a large cast iron or stainless steel skillet over medium heat. You want it to be pretty hot before cooking to get that blistered exterior. Add the ghee to the pan and let it melt, but not to the point of smoking. Add the asparagus spears to the pan. It will sputter and splatter, that’s perfect! Let them get nice and blistered on one side for about 4 minutes, then toss them a bit to flip and cook for another few minutes. Just before they’re done, sprinkle the chimichurri seasoning over top. Serve nice and hot and enjoy ;)
