Asparagus with Chimichurri Sauce

June 12, 2014

Chimichurri sauce with a twist and asparagus create a tasty vegetarian dish.

2 pounds asparagus
¼ cup fresh chopped parsley, or 1 tablespoon dried.
4 minced garlic cloves
2 tablespoon olive oil
1½ tablespoon red wine vinegar
1 teaspoon lemon juice
1 tablespoon finely chopped red onion
½ teaspoon dried oregano
¼ teaspoon sugar ?optional?
Salt to taste
Ground black pepper to taste

Trim off tough ends of the asparagus, cut into 2 inches segments. Boil a pot of water, cook asparagus for about 3 minutes, drain. While cooking the asparagus, mix the rest of the ingredients together. Heat some sauce in a pan, sauté asparagus for 1 to 2 minutes. Serve rest of the sauce on the side.

Nutritions

Calories
172

Sodium
9mg
0% DV

Fat
14g
22% DV

Protein
4g
8% DV

Carbs
11g
3% DV

Fiber
3g
14% DV