Nothing says summer like grilled asparagus. This light and fresh take gives a new spin on fresh asparagus.
By Jennifer Segal
Total Time:15 Minutes
1 lb. asparagus, about 24 spears, ends trimmed
3 tablespoonsextra virgin olive oil, divided
1/4 teaspoonkosher salt
1/4 teaspoonfreshly ground black pepper
1 teaspoon lemon zest, from one lemon
1 tablespoonfreshly squeezed lemon juice, from one lemon
1/3 cupcrumbled feta cheese
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.