Father’s Day is coming up this weekend. The main components of the meal we plan on making are both going to be done on the grill. Eric comes from a grilling family and fortunately, doesn’t mind doing the grilling for his own Father’s Day celebration!
We’ll be starting off with an asparagus salad. Asparagus is Eric’s favorite vegetable, so we eat it quite often. It is paired with some wonderful Greek feta cheese in this dish. Lemon zest and juice add brightness to the grilled asparagus and the salty tang of the feta cheese finishes the dish perfectly. It will complement whatever protein it is served along side of and can be served warm or cold.
Grilled Asparagus Salad with Lemon & Feta
Grilled Asparagus Salad with Lemon & Feta (adapted from onceuponachef.com) Total Time Required: 15 minutes, Prep Time: 10 minutes, Cook Time: 5 minutes, Makes: 4 to 6 servings
Ingredients:
- 2 pounds thick asparagus, ends trimmed
- 3 tablespoons extra virgin olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 3 ounces feta cheese, crumbled (about 3/4 cup)
Directions:
Preheat the grill to high.
Place the asparagus spears on a platter or baking sheet. Toss the asparagus with 2 tablespoons of the oil, along with the salt and pepper.
Toss the asparagus with olive oil, salt, & pepper.
Place the asparagus spears on the grill, perpendicular to the grates. Cover and cook the asparagus for 3 to 4 minutes, until the spears are nicely browned on one side but still crisp. Remove the asparagus from the grill and place them back on the platter or baking sheet. Let the asparagus cool.
Grill the asparagus.
Transfer the spears to a cutting board and cut them on the bias into bite-sized pieces. Place the cut asparagus in a large bowl. Add the remaining tablespoon of olive oil, along with the lemon zest and lemon juice. Toss well. Add the feta and toss gently.
Cut the asparagus and toss it with the lemon juice & zest, and the cheese.
Taste and add more salt, pepper, and lemon juice, if needed. Transfer the salad to a serving bowl.
Transfer the salad to a serving bowl.
Serve at room temperature or cold.
Serve warm or cold.
Grills everywhere are going to be getting a lot of use this weekend! ~Linda
Grilled Asparagus Salad with Lemon & Feta (adapted from onceuponachef.com) Total Time Required: 15 minutes, Prep Time: 10 minutes, Cook Time: 5 minutes, Makes: 4 to 6 servings
Ingredients:
- 2 pounds thick asparagus, ends trimmed
- 3 tablespoons extra virgin olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 3 ounces feta cheese, crumbled (about 3/4 cup)
Directions:
Preheat the grill to high.
Place the asparagus spears on a baking sheet. Toss the asparagus with 2 tablespoons of the oil, along with the salt and pepper.
Place the asparagus spears on the grill, perpendicular to grates. Cover and cook the asparagus for 3 to 4 minutes, until the spears are nicely browned on one side but still crisp. Remove the asparagus from the grill and place them back on the platter or baking sheet. Let the asparagus cool.
Transfer the spears to a cutting board and cut them on the bias into bite-sized pieces. Place the cut asparagus in a large bowl. Add the remaining tablespoon of olive oil, along with the lemon zest, and lemon juice. Toss well. Add the feta and toss gently. Taste and add more salt, pepper and lemon juice, if needed. Transfer the salad to a serving bowl. Serve at room temperature or cold.