Categories: Sides
Ingredients
- 3 green onions, trimmed
- 3 large tomatillos, cut crosswise
- 1 jalapeno, seeded and quartered
- 4 garlic cloves, unpeeled
- 3 tbsp. olive oil, divided
- 3/4 tsp sea salt
- 3/4 tsp black pepper
- 1/2 cup fresh cilantro
- 12 oz. fingerling potatoes, halved lengthwise
- 1 large sweet potato, cut into 1/2-inch thick wedges
- 8 oz. thin asparagus, trimmed
Directions
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Preheat grill to medium. In a large bowl, combine green onions, tomatillos, jalapeno, garlic, 1 tbsp. oil and 1/4 tsp each salt and pepper. Toss to coat. In a grill basket, grill vegetables for 5-6 minutes, turning halfway. Set aside to rest for 10 minutes. Peel garlic.
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Make salsa verde: To a food processor, add grill vegetables, cilantro, 1 tbsp. oil and 1/4 tsp each salt and pepper. Pulse to finely chop, scraping sides of bowl halfway. Transfer to a bowl and set aside.
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Grill potatoes and asparagus: In a large bowl, toss fingerlings, sweet potatoes, asparagus, remaining 1 tbsp. oil and 1/4 tsp each salt and pepper. With grill still on medium heat, grill, covered, until marked and tender, turning halfway, about 6 minutes for asparagus and 12 minutes for potatoes. Transfer asparagus to a cutting board; add potatoes to a large mixing bowl.
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Slice asparagus into 1-inch pieces. To bowl with potatoes, add salsa verde and grilled asparagus. Toss to coat.