Ingredients

• 2 lbs thick asparagus (about 24 spears), trimmed
• 3 tbsp extra virgin olive oil, divided
• ¼ tsp salt (plus more to taste)
• ¼ tsp freshly ground black pepper
• Zest of 1 lemon
• 1 tbsp freshly squeezed lemon juice
• 3 oz feta cheese, crumbled (about ¾ cup)

Instructions

1. Preheat the grill to high heat.
2. Arrange asparagus on a foil-lined baking sheet for easy cleanup. Toss with 2 tbsp olive oil, salt, and pepper.
3. Place asparagus directly on the grill, positioning them perpendicular to the grates to prevent slipping through. Grill for 3-4 minutes, covered, until lightly charred but still crisp.
4. Transfer grilled asparagus back to the baking sheet and let cool.
5. Slice asparagus diagonally into bite-sized pieces and place in a mixing bowl.
6. Add remaining 1 tbsp olive oil, lemon zest, and lemon juice; toss well.
7. Gently fold in crumbled feta. Adjust seasoning with additional salt, pepper, or lemon juice if needed.
8. Serve at room temperature or chilled.

Notes

• This recipe is naturally gluten-free, but always check ingredient labels if following a strict gluten-free diet.
• For extra flavor, try adding toasted pine nuts or fresh herbs like parsley or mint.

Nutrition