Fresh seared Asparagus topped with a delicious flavour-packed Radish top chimichurri and topped with crispy seeds. This Asparagus dish is quick and easy and makes a great Spring side dish to accompany your meals. Add fresh in-season herbs and greens to adapt to suit. This Chimichurri green sauce is one of my favourites and is packed with flavour! Asparagus is ready in Spring and is the perfect balance between a light yet hearty side dish. Top with radish flowers for a pop of spring colour!
Why You’ll Love This Recipe
Spring is all about fresh greens and easy meals, and this recipe ticks all the boxes. Asparagus is one of the first vegetables to pop up after winter and is always a sign that the garden is waking up. Cooking it simply—seared, grilled, or pan-fried—lets its natural flavour shine.
Pairing it with a chimichurri made from radish tops makes this dish both flavourful and low-waste. Radish greens are often overlooked, but they’re peppery, nutrient-rich, and perfect for green sauces like this.
Low-Waste, High-Flavour
This chimichurri can be adapted with whatever fresh herbs or leafy greens you have on hand—think parsley, coriander, lemon balm, or even carrot tops. A handful of toasted seeds (like sunflower or pepitas) adds texture, while soft, chewy dates bring a lovely balance of sweetness.
For a final flourish, top with delicate radish flowers or other edible blooms from your garden to highlight the beauty of spring produce.
Asparagus with Radish Top Chimichurri, toasted Seeds and Dates
Light, fresh, and packed full of flavour, this grilled Asparagus is the ultimate Spring side dish. Topped with crispy seeds, chilli, and dates for a sweet and spicy punch.
Ingredients
- 1 large bunch of Asparagus
- 1 red chilli
- 2 TSP seeds (sunflower and/or pumpkin)
- 1 tsp lemon zest
- 1 tsp Olive Oil
- 2 Pitted Dates
Radish top Chimichurri
- 1 cup greens (Medium - young leaves Radish leaves and Parsley)*
- 1 1/2 TBSP lemon juice
- 1 TBSP Red Wine Vinegar
- 1/4 cup Olive Oil
- 1 tsp Sugar
- 2-3 Garlic Cloves
- Sea salt flakes to season
- Fresh Red Chilli or 1/4 tsp chilli flakes
Instructions
- Rinse Asparagus, hold the bottom, and bend to snap. The spears will snap at the freshest part. Add oil to a grill or fry pan and cook Asparagus until lightly charred, bright green, and still a little crunchy.
- Add Greens (Radish tops and Parsley), Lemon juice, Vinegar, Sugar, and Garlic to a mixer or mortar and pestle. I prefer a mortar and pestle as I like it chunky and not to blended. Blitz or crush to combine and make a green sauce.
- Then gradually add oil to combine. Add Chilli flakes and a pinch of Sea Salt Flakes. Taste and balance with more salt or sugar if needed.
- Remove Asparagus from the pan when cooked and add in the seeds and sliced dates (optional for those that like a bit of sweetness). Lightly toast until slightly golden.
- Add Asparagus to a plate and drizzle over the green sauce. Garnish with toasted seeds, sliced red chilli, lemon zest, and edible flowers (I used Radish and cornflowers)
Notes
Swap Parsley or Radish tops for Fennel fronds, Carrot tops, Corriander, or a mix.
A Celebration of Spring on a Plate
This dish is proof that you don’t need fancy ingredients to create something beautiful and delicious. It’s quick to throw together, makes use of food scraps that might otherwise be tossed, and looks stunning on the plate. Perfect for a shared meal, a garden lunch, or a seasonal celebration.
Happy Gardening
Holly 🌿
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