Charred Asparagus With Green Garlic Chimichurri Recipe (2024)

What is green garlic?

Green garlic is the young garlic you'll find at the market in early spring (i.e. now) it's not in season long. It looks like a scallion with a larger bulb: the flavor is much milder and sweeter than mature garlic. You can eat the green offshoots, they are fantastic grilled.

A great combination. I served it last night as a salad counterpoint to fish burgers. Two notes: you can easily take this sauce in the chermoula direction by adding preserved lemon (1/4 to 1/2 lemon, rinsed), lemon juice instead of vinegar, and a little heat and other spicingng or herbs as you like; it's good to chop the herbs etc very finely, almost muddled, and a mezzaluna works well for this. These salsas verdes are very flexible and can shift around depending on what's available.

The cooking worked perfectly in the broiler. There was too high a proportion of oil in the dressing for us. Loved the olives.

Green garlic is available year-round if you just ahead. Plant garlic cloves in a pot of potting soil, water, place in sun, wait about 8 weeks, and harvest. If your garlic begins to sprout, don't discard it; plant it instead. There's no reason to pay an exorbitant price for something many people throw away. Do the same thing with pearl onions that sprout, and use them as scallions.

What is the purpose of dirtying a separate baking sheet in Step 2? Is there a reason you shouldn't perform Step 2 in the pan you use for broiling in Step 3?

I added some toasted pine nuts -great addition

Drizzled a couple tbsp of oil on asparagus spears, seasoned with salt, pepper and garlic power (could have used fresh, but didn’t want it to burn). Baked in the oven @375 for about 12 minutes or so (grill isn’t set up right now). Combined all finely chopped herbs (without oil) and topped the hot asparagus with feta, olives and herbs. It was a weeknight and I didn’t want to break out the food processor. The flavors here are absolutely top notch, with or without tweaks. Winner.

This is so delicious. I made it for an appetizer for a friend's dinner party when I didn't have time to go to the store. I used conventional fresh garlic, 3 cloves, dried parsley (yeah, I know, but my fridge was running on empty).I took it to my friend's and I have never seen an appetizer go as fast with oohs and aaahs, and scraping even of the remaining flavored oil after the asparagus was consumed.One of the fastest appetizers you'll ever make.

Scapes are the bud/flower part of the plant when it is older and much more developed. Green garlic is usually, though not always, pulled while it is still one shoot, rather than bulbous.

This is amazing. Roasted under broiler.
I excluded the water as written in another reviewers note. Glad I did. Next time I'd lighten up on the oil.
Also, with this amount of sauce you can use 2 lbs of asparagus.
Added pine nuts, and chopped the Kalamata olives.
Put extra feta on the table.
Didn't have green garlic. Used regular, and it was great.

Extremely good, hot or cold the next day, with or without the feta and olives. I threw some of the green garlic in the grill pan with the asparagus, so it has both cooked and raw. But why would you put water in the dressing when it's going on asparagus, already a watery veg? I did not and did not miss it.

Made this with green beans, curly leaf parsley, and regular garlic-- will make it again and again. Even in the fifteen or so minutes it took to prep and cook the rest of the meal, the flavors of the chimichurri really came together; they married and mellowed (in the case of the garlic) beautifully. DON'T be afraid to stir in extra herbs (fresh thyme made it into mine).DO make extra-- you will want to spoon it over everything on your plate.

As I couldn't find green garlic here in Berlin (Germany), I used fresh bear's (or wild) garlic ("Bärlauch"), which is also in season at the moment. Added some spring onion, too, to recreate what I thought might be the taste of green garlic – actually, never had it before. The sauce came out nicely, but I should have gone easy on the salt, as the olives (Kalamata) and feta (Bulgarian) already contain a lot oif it.

is green garlic the same thing as garlic scapes?

This was delicious and a hit with the entire family. Doubles well.

Delicious. Worked great with broccolini as well— just roasted it at 425 and flipped once to get a bit of char instead of broiling.

Leave out water. Less oil.

This sauce is amazing on fresh cucumbers.

Delicious! Used regular fresh garlic and NO water in the chimichurri as other reviewers mentioned. Added olive oil until I got the desired consistency. Absolutely delicious! Comes together very quick too.

Lovely under the broiler, made some pita and sopped up the oily deliciousness. This would probably be awesome over pan toasted baguette.

Great recipe. I just used regular garlic and grilled the asparagus on a grill. Really liked the mix of the feta and the sauce.

Serve with Italian bread to mop up the extra Chimichurri sauce on the plate for an encore.

Delicious! I used a cast iron pan as suggested instead of my regular pan. Lovely to use, but overcooked it. Next time, I'll remember a good cast iron pan takes less time.

This is so delicious. I made it for an appetizer for a friend's dinner party when I didn't have time to go to the store. I used conventional fresh garlic, 3 cloves, dried parsley (yeah, I know, but my fridge was running on empty).I took it to my friend's and I have never seen an appetizer go as fast with oohs and aaahs, and scraping even of the remaining flavored oil after the asparagus was consumed.One of the fastest appetizers you'll ever make.

Drizzled a couple tbsp of oil on asparagus spears, seasoned with salt, pepper and garlic power (could have used fresh, but didn’t want it to burn). Baked in the oven @375 for about 12 minutes or so (grill isn’t set up right now). Combined all finely chopped herbs (without oil) and topped the hot asparagus with feta, olives and herbs. It was a weeknight and I didn’t want to break out the food processor. The flavors here are absolutely top notch, with or without tweaks. Winner.

Made this with green beans, curly leaf parsley, and regular garlic-- will make it again and again. Even in the fifteen or so minutes it took to prep and cook the rest of the meal, the flavors of the chimichurri really came together; they married and mellowed (in the case of the garlic) beautifully. DON'T be afraid to stir in extra herbs (fresh thyme made it into mine).DO make extra-- you will want to spoon it over everything on your plate.

I would suggest using fresh olives, not from a jar. The jar olives I used were too salty and messed up the balance of flavors. I used a cast iron with the broiler! Came out perfect!

This was so good!! I'd use more oregano and less parsley next time. I went easy with the red wine vinegar also. This is super quick and so delicious!!