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

1. 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.

2. 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.

3. 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.

4. Slice asparagus into 1-inch pieces. To bowl with potatoes, add salsa verde and grilled asparagus. Toss to coat.

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