I love asparagus. Throw in some French feta, some of your favorite olive oil and a nice crank of freshly ground pepper, and you’ve got something special. I can not take credit for this concoction. I found the recipe in Bobby Flay’s Grill It! cookbook. I modified it ever so slightly.
Grilled Asparagus with Extra-Virgin Olive Oil, Feta Cheese and Black Pepper
- 6 tablespoons extra-virgin olive oil
- salt and coarsely ground pepper, to taste
- 6 ounces feta cheese (I like French feta), cut into small cubes
Heat grill to high.
Snap the woody ends off of the asparagus. Place asparagus on a baking sheet, toss with 3 tablespoons of olive oil and season with salt and pepper. Grill asparagus perpendicular to the grates for 3 to 5 minutes on each side or until crisp tender.
Transfer the grilled asparagus to a large platter. Add 3 tablespoons olive oil, salt and pepper and feta, and toss to combine. Serve!
Pre-Photoshop days. My crafty brother, Chris, taped a couple of pictures of Sunshine and me together. I’m cracking myself up. Must be the haircut, and maybe the sweater.
Check out the recipe index
page on my blog. I finally put it together. Now I can even find some of my recipes. I know, it’s about time.