Grilled Asparagus 2 Ways

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

1. In a small bowl mix together butter, lemon zest, thyme, salt and pepper.
2. Place the butter mixture on a piece of plastic wrap and roll into a cylinder with the diameter of a silver dollar.
3. Chill the butter for 30 minutes or until firm enough to cut.
4. Preheat grill to high heat 475°F-500°F (246°C-260°C). Oil grill to prevent sticking.
5. Place asparagus on a tray. Drizzle with oil and sprinkle with salt and pepper.
6. 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.
7. Remove asparagus from grill and divide into 2 bunches.
8. Slice the butter into rounds and place on top of one bunch of hot grilled asparagus.
9. Place the remaining asparagus in the refrigerator for 15-30 minutes or until well chilled.
10. Remove asparagus from the refrigerator and top with pine nuts, feta cheese and finish with a drizzle of fresh lemon juice.