This side dish is really tasty and easy to make, yes, you have to find really good asparagus but that shouldn't be a big problem with the spring we had. Just make sure the tips are deep green and you're safe to go!
Ingredients:
- 1 bunch thick asparagus, about 24 spears, ends trimmed
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup crumbled feta cheese
- 1 teaspoon lemon zest
Directions:
- Preheat grill to high.
- Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper.
- Put the asparagus on the grill, making sure to place spears perpendicular to grates so they don’t fall through. Cover and cook for about 3-4 minutes, until asparagus spears are nicely browned and tender-crisp.
- Remove the asparagus from the grill and place them back in baking dish. Allow them to cool.
- Place cut asparagus back in their dish, then add remaining tablespoon olive oil, feta and lemon zest; toss gently and season to taste.
- Serve room temperature or cold.
Note: To trim ends, bend one spear near its base to see where it naturally snaps off. Use a knife to trim remaining spears to the same length.
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