Asparagus is a dish we just began eating about a year ago as part of our quest to eating healthier. My kids don’t love it or ever request it, but I know if I keep making it they just might come around. I am always intrigued to know how people cook asparagus, and the different ingredients or herbs they use when cooking it. I usually roast asparagus in the oven with balsamic vinegar, but this recipe I found on Pink Parsley’s blog requires grilling, and I love to grill. So, I knew I had to try it. Plus, the grill adds some extra flavor to the dish. I did not have a grill pan to use when I made this last night, so I just threw them straight on the grill. I might have cooked them about 30-60 seconds too long, but all in all, they tasted wonderful! I am looking forward to a night I can make this again!
1 bunch asparagus, tough ends trimmed off
1 oz. feta cheese, crumbled
Splash of balsamic vinegar
2 cloves garlic, pressed
Freshly ground black pepper
Juice from half a lemon
Splash of olive oil
Pinch and a half of red pepper
Zest from half a lemon
3/4 tsp. fresh Rosemary leaves, minced
In a small mixing bowl, whisk together all the ingredients except the Feta cheese.
On a cookie sheets (with sides) line up the asparagus. Drizzle 1 T. of the dressing onto the asparagus. With tongs, toss the spears around to coat.
Prepare a hot grill. When ready, place aspargus either on the grill or in a grill pan. I do not have a grill pan so I opted for straight on the grill. Grill for 5-7 minutes or until grill marks appear. Remove from grill and drizzle remaining dressing onto the asparagus. Toss around to coat. Sprinkle with feta, or goat cheese.
Recipe adapted from the Pink Parsley’s blog .