Grilled Asparagus with Walnut Salsa Verde

Grilled asparagus spears glistening with olive oil and topped with a walnut herb mixture, served on a teal ceramic platter with a scalloped edge.

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Grilled Asparagus with Walnut Salsa Verde

This easy grilled asparagus recipe is always the first thing I make when it warms up enough to cook outside again. The spears get lightly charred, tender, and sweet, then finished with a punchy walnut salsa verde made with garlic, anchovies, herbs, and lemon. It’s a simple spring side that's packed with flavor and only takes 20 minutes to make!

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 4

Calories: 234kcal

Author: Nicole Gaffney

Ingredients

4 anchovy fillets very finely chopped
1 garlic clove small, very finely minced or grated
¼ cup walnuts toasted, very finely chopped
2 tablespoons flat leaf parsley finely chopped
2 tablespoons lemon juice plus more to taste
kosher salt and freshly cracked black pepper
1 pound asparagus trimmed
5 tablespoons extra virgin olive oil divided, plus more for serving

Instructions

In a small bowl, combine the anchovies, garlic, walnuts, parsley, lemon juice, and 3 tablespoons of olive oil. Season with black pepper and very lightly with salt, then mix to combine. Taste and adjust as needed with more salt and/or lemon.
4 anchovy fillets, 1 garlic clove, ¼ cup walnuts, 2 tablespoons flat leaf parsley, 2 tablespoons lemon juice, 5 tablespoons extra virgin olive oil, kosher salt and freshly cracked black pepper
Preheat a grill to medium-high heat. Toss the asparagus with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper.
1 pound asparagus
Grill the asparagus, turning occasionally, until lightly charred and just tender, about 4-6 minutes depending on thickness.
Transfer the grilled asparagus to a serving platter. Spoon the sauce over the top and finish with another drizzle of olive oil and freshly cracked black pepper. Serve warm or at room temperature.

Notes

Choose medium thickness asparagus spears so they char nicely on the grill without overcooking.
If the asparagus is very thin, grill it in a grill basket so it doesn’t fall through the grates.
Before chopping the walnuts, toast them first. Bake in a 350°F oven for 5-8 minutes or toast in a dry pan over medium heat for 2-3 minutes until fragrant. Then rub them between a clean kitchen towel while hot to remove their skins.
Anchovies should be chopped very finely so they melt into the sauce and distribute evenly rather than sitting in large pieces.
Let the sauce sit for 15-20 minutes to let the flavors meld before serving or make it the night before.
This dish can be served warm, room temperature, or slightly chilled, which makes it a great option for summer meals or outdoor grilling.
Make a large batch of salsa to use on other dishes as well, like meats, seafood, roasted vegetables, eggs, as a salad dressing, as a dip for bread, or with rice. It can be stored in the refrigerator in an airtight container for a week.

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