
Serves: 6-8
Ingredients
- 30 Spears of asparagus trimmed of woody stock
#1- Asparagus With Lemon & Thyme:
- 3 tablespoons olive oil (45ml)
- ½ cup room temperature butter (125ml)
- Zest of one lemon
- 2 teaspoons fresh thyme chopped stems removed
- Salt and pepper
#2- Asparagus With Nuts & Feta:
- 3 tablespoons toasted pine nuts (45ml)
- ½ cup crumbled feta cheese (125ml)
- Juice of 1 lemon
Directions
- In a small bowl mix together butter, lemon zest, thyme, salt and pepper.
- Place the butter mixture on a piece of plastic wrap and roll into a cylinder with the diameter of a silver dollar.
- Chill the butter for 30 minutes or until firm enough to cut.
- Preheat grill to high heat 475°F-500°F (246°C-260°C). Oil grill to prevent sticking.
- Place asparagus on a tray. Drizzle with oil and sprinkle with salt and pepper.
- Place the asparagus on the grill and cook for 1-2 minutes (depending on size) or until the asparagus turns bright green and has golden char marks. Turn the asparagus several times during cooking.
- Remove asparagus from grill and divide into 2 bunches.
- Slice the butter into rounds and place on top of one bunch of hot grilled asparagus.
- Place the remaining asparagus in the refrigerator for 15-30 minutes or until well chilled.
- Remove asparagus from the refrigerator and top with pine nuts, feta cheese and finish with a drizzle of fresh lemon juice.