Ideal for lunch or a light chomp, this flame broiled asparagus plate of mixed greens ought to be presented with a hunk of warm bread to sop up the lemon-scented olive oil and feta.
This flame broiled asparagus plate of mixed greens is the sort of entirely fulfilling dish that makes you wonder in the event that you may perhaps be an extremely upbeat vegan. It's delectable for lunch or a light nibble; all you have to finish the dinner is a hunk of warm hard bread to sop up all the lemon-scented olive oil and feta. You can likewise serve it as a side dish to barbecued fish, chicken or steak.
Preheat the barbecue to high. While the barbecue preheats, place the asparagus lances on a foil-arranged heating sheet for simple clean. Legitimately on the readied heating sheet, throw the asparagus with 2 tablespoons of the oil, the salt, and the pepper.
Spot the asparagus lances on the barbecue, ensuring they are opposite to grates so they don't fail to work out. Set the heating sheet close to the flame broil (you'll need it for the cooked asparagus). Spread and cook the asparagus for 3 to 4 minutes, until pleasantly sautéed on one side and still very fresh. Try not to overcook!
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- 2 pounds very thick asparagus, about 24 spears, 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, from one lemon
- 3 oz feta cheese, crumbled (about 3/4 cup)
INSTRUCTIONS
- Preheat the grill to high.
- Place the asparagus spears on a foil-lined baking sheet for easy clean-up. Directly on the prepared baking sheet, toss the asparagus with 2 tablespoons of the oil, the salt and the pepper.
- Place the asparagus spears on the grill, making sure they are perpendicular to grates so they don't fall through. Set the baking sheet near the grill (you'll need it for the cooked asparagus). Cover and cook the asparagus for 3 to 4 minutes, until nicely browned on one side and still crisp -- do not overcook. Remove the asparagus from the grill and place back on the foil-lined baking dish. Let the asparagus cool.
- Transfer the spears to cutting board and cut on the bias into bite-sized pieces. Place the cut asparagus in a mixing bowl. Add the remaining tablespoon olive oil, lemon zest and lemon juice; toss well. Add the feta and toss gently. Taste and adjust seasoning with more salt, pepper and lemon juice (I usually add up to 1/4 teaspoon more salt). Transfer to a serving platter. Serve room temperature or cold.
Source : bit.ly/2CAUjWp
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