Zesty Grilled Asparagus with Parmesan and Feta

Ingredients

- 1 pound fresh asparagus, trimmed
- 1 lemon, zested and juiced
- 1/4 cup Parmesan cheese, freshly grated
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons pine nuts
- 2 tablespoons sliced almonds
- 1/4 teaspoon red pepper flakes
- 1 tablespoon chili oil
- 1/4 cup crumbled feta cheese

Instructions

1. Prepare the Grill:
Ignite the charcoal and allow it to burn until covered with white ash. Spread the coals in an even layer for direct heat grilling.

2. Prepare the Asparagus:
Rinse the asparagus under cold water and pat dry. Trim the woody ends of the asparagus, usually 1-2 inches from the bottom.

3. Season the Asparagus:
In a large mixing bowl, combine olive oil, lemon juice, salt, and black pepper. Add the asparagus and toss to coat evenly.

4. Grill the Asparagus:
Place the asparagus directly on the grill grates crosswise to prevent them from falling through. Grill for 6-8 minutes, turning occasionally, until charred and tender. Remove from the grill and transfer to a serving platter.

5. Prepare the Nut Topping:
While the asparagus is grilling, heat a small skillet over medium-low heat. Add the butter and let it melt. Stir in pine nuts, almonds, lemon zest, and red pepper flakes. Sauté for 3-4 minutes, until the nuts are golden and aromatic.

6. Assemble the Dish:
Drizzle chili oil over the grilled asparagus. Sprinkle with the sautéed nut mixture. Finally, top with Parmesan cheese and crumbled feta.

7. Serve:
Serve immediately while warm. The vibrant flavors of the lemon, cheese, and nuts complement the beautifully charred asparagus.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes

- Cooking Time: PT15M
15 minutes

Total Time

- PT25M
25 minutes

Type of Dish

Dinner

Keywords

Asparagus, Charcoal Grill, Dinner, Grilled Vegetables, Citrus, Parmesan, Feta Cheese, Healthy, Quick, Vegetarian

Recipe Yield

Serves 4 adults

Calories

Total Calories: 420

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