The other day my fiancé came home from work with a huge container of feta. I didn’t want to make myself sick of eating Greek salad so I found this recipe to use up some of this yummy (and free) cheese.
1/4 cup feta cheese, crumbled
1 bunch asparagus, ends trimmed
1 tbsp. lemon juice
1 tbsp. lemon zest
3 tbsp. olive oil
1/4 tbsp. salt
1/4 tbsp. pepper
1. Preheat grill to medium-high heat.
2. In a large dish, toss the asparagus with 2 tbsp. of olive oil, salt and pepper. Grill for 3-4 minutes, until they have a nice brown colour.
3. Remove asparagus from heat and return to the same dish previously used for seasoning. After they cool, cut asparagus into 1/4s. Add the remaining olive oil, feta, lemon juice and zest. Gently toss.
4. Serve salad at room temperature.
This side dish is pretty simple. And since the asparagus has to cool, you can actually cook your protein while the asparagus is cooling. Then you can finish the salad while the protein is resting. Genius.
In hindsight, I don’t think my grill was hot enough because I didn’t get those nice brown grill marks like the original recipe had. While trying to wait it out to get grill marks, I started worrying that I was going to overcook them and have them turn to mush. A hot grill is your friend.