1tbspplus 1 tsp fresh squeezed lime juice (was the juice of 1/2 of a juicy lime)
1/4cupsesame oil
1tspwasabi paste
1/2tsprice vinegar(white wine vinegar is okay too)
garnish of sesame seeds, minced red onion
Instructions
Pre-heat the oven to 400 degrees F.
Begin by chopping off the long stems of the parsley bunch, leaving a little stem and all of the leaves. Place in the bottom of a food processor.
Now add to the food processor the red onion, shallot, ginger, salt, lime juice, sesame oil, wasabi paste and vinegar. Blend until everything is uniformly chopped and a chimichurri forms.
Lay the asperagus down on a greased baking sheet, and scoop lots of chimichurri over the top, covering the asperagus from top to bottom. Sprinkle with minced red onion and sesame seeds, and crack some black pepper over the top.
Bake in the oven for 18-20 minutes. Serve immediately and enjoy!
Notes
Tips:
If making drumsticks with the asparagus: Pan sear the drumsticks in oil until the skin is crispy on each side, about 8 minutes. Top with asian chimichurri and bake at 400 degrees for 30 minutes. If you prefer the sauce to be less charred (I promise it was not burnt, it just looks that way!), try baking the chicken in the oven for 15 minutes before topping with the parsley sauce and finishing in the oven for the last 15 minutes.