Sysco Kitchen’s Asparagus Stem Chimichurri
When you cook asparagus, you usually toss out the woody ends, right? Instead, give them a second life in this tangy chimichurri sauce from Sysco’s Global Executive Chef Neil Doherty. Chimichurri adds a welcome contrast to grilled meats (like this charred steak from Helen Tzouganatos) and roasted vegetables, and this version helps the planet by recycling waste and stretches your dollar as well!
Ingredients
- 1¼ cups asparagus stems and peelings (from about 18 stalks of asparagus)
- ½ bunch fresh Italian parsley
- 5 cloves garlic peeled
- 2 Tablespoons red wine vinegar 50 grain
- 2 Tablespoons fresh lemon juice pasteurized
- ⅓ cup canola oil plus more as needed
- 2 Tablespoons extra-virgin olive oil plus more as needed
- Kosher salt and pepper
Instructions
- Prepare an ice bath. In a large saucepan of salted boiling water, cook the asparagus stems until tender, about 10 minutes. Drain well, then transfer to the ice bath to preserve the green color. Shock for 5 minutes, then drain the asparagus stems and pat dry with a clean kitchen towel.
- In a food processor or blender, combine the asparagus stems and all of the remaining ingredients except for the oil. We like to use all of the parsley, including the stems. Puree until smooth. With the motor running, slowly stream in the oils until the chimichurri is thick and emulsified. Season generously with salt and pepper.
- Refrigerate until ready to use, or serve alongside grilled meats, roasted vegetables, drizzled over a grain bowl, or your morning eggs.
Notes
Recipe courtesy of Sysco.
Photo credit: Helen Tzouganatos.
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