June 8, 2012

Grilled Asparagus & Feta Salad*

I have a serious love of asparagus. I could, for reals, eat it every single day. M, too. We are an asparagus loving family! And with me trying to keep losing weight, I am trying to come up with new ways to incorporate yummy veggies into our nightly dinner routine. So when I found this recipe, I knew I had to try it.

And o.m.g. people. SO GOOD. So good, in fact, that it is becoming a regular staple in our meals at night. It's incredibly easy, and so, so, SO tasty. I highly recommend trying this as soon as possible. It has just enough lemon zest to give it some amazing flavor, and the crunch of the asparagus mixed with the soft texture of the feta is enough to blow your mind. And your mouth. Seriously. Do this tonight. Or this weekend :) It's a must try!


1 bunch thick asparagus, about 24 spears [or more if you like a lot!], ends trimmed
3 tablespoons extra virgin olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon lemon zest, from one lemon
1 tablespoon freshly squeezed lemon juice, from one lemon
1/3 cup crumbled feta cheese [more if you love feta like we do!]


Preheat grill to high. Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper. Put asparagus on the grill, making sure spears are perpendicular to grates so they don't fall through. Set asparagus dish next to grill (do not clean). Cover and cook asparagus for 3-4 minutes, until nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 1½" pieces. Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta, lemon zest and lemon juice. Toss gently and season with more salt, pepper and lemon juice to taste. Serve room temperature or cold.

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