Grilled Asparagus & Feta Salad

This grilled asparagus salad is the kind of wholly satisfying dish that makes you wonder if you might possibly be a very happy vegetarian. It's so simple, yet so good.

Like most vegetables, asparagus tastes better slightly charred and caramelized, and the direct heat of the grill is the best way to accomplish that. For this recipe, be sure to find nice, thick asparagus spears (the skinny ones will burn and get mushy) and get your grill nice and hot.



Coat the spears with extra virgin olive oil, kosher salt and pepper, then grill them until tender-crisp. Toss with crumbled feta and lemon zest and -- voilà -- you're done. Proof that simple really is fabulous.



Serve this salad room temperature with grilled fish, chicken or meat (particularly these Perfectly Grilled Chicken Breasts or this Grilled Flank Steak). Or try it on its own for lunch or a light bite...all you need to complete the meal is a hunk of warm crusty bread to sop up all the lemon-scented olive oil and feta.



As food writer Michael Pollan has so eloquently said:

Eat Real Food. Not Too Much. Mostly Plants.



I agree. Less Meat. More Vegetables. Grilled Asparagus. Amen.



Grilled Asparagus & Feta Salad
Printable Recipe

Serves 4 as a side

Ingredients

1 bunch thick asparagus, about 24 spears, ends trimmed*
3 tablespoons extra virgin olive oil, divided
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup crumbled feta cheese
1 teaspoon lemon zest**

Directions

1. Preheat grill to high.

2. Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper.

3. Put asparagus on the grill, making sure to place spears perpendicular to grates so they don't fall through. Set asparagus dish next to grill (do not clean). Cover and cook for about 3-4 minutes, until asparagus spears are nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 1½" pieces. Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta and lemon zest; toss gently and season to taste. Serve room temperature or cold.

*To trim ends, bend one spear near its base to see where it naturally snaps off. Use a knife to trim remaining spears to the same length.

**Use a fine or Microplane grater to zest the lemon. Simply rub the lemon in one direction against the blades, turning the lemon as you go. Be sure to remove only the yellow part; the white pith underneath is bitter.

Grilled Asparagus & Feta Salad - Once Upon A Chef