Chimichurri grilled asparagus

Duration: 30 Min
Difficulty: Easy


2 Portions

200 g eatplanted.pulled Chimichurri
2 slices rustic bread
100 g green asparagus
1 tbsp olive oil
5 g dill
5 g parsley
1 piece of lime 

Spring Relish

6 tbsps olive oil
½ piece of lime 
6 sun-dried tomatoes
2 tbsps of almonds
5 g dill
5 g parsley
A pinch of salt
A pinch of chilli flakes

Products in this recipe

Spicy Herbs
£ 7.99


Toast the slices of rustic bread.
Cut off the ends of the asparagus and cut it into thin slices.
Briefly fry the asparagus tips in a pan with a little olive oil, set aside.
Grind the almonds into large pieces (either in a blender or by hand).
Cut the dried tomatoes into small cubes.
Pick the dill and parsley into large leaves.
In a bowl, mix the sliced asparagus, ground almonds and dried tomato cubes with olive oil, add lime juice, salt and chilli flakes. Add the dill and parsley leaves.
Fry the eatplanted.pulled chimichurri in a pan with a little olive oil, add a few drops of lime juice and grated zest.
Assemble the sandwiches, place the grilled asparagus on top first, add the eatplanted.pulled chimichurri and generously pour the sauce on top.
Finally, place some lime zest on the bread.

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