With the Spring season fully upon us, we’re finally seeing our favorite seasonal gems become available from our farm partners. Asparagus is here (which means there’s strawberries on the way) – and we couldn’t be more excited!
Celebrate the season with us by firing up your grill and making this delectable salad. It pairs perfectly well with citrus baked chicken and roasted potatoes – and did we mention its amazing the next morning with eggs?
1 bunch asparagus, ends trimmed
3 tbsp olive oil
a generous pinch each sea salt & pepper
1 lemon, zested & juiced
1/2 cup feta, crumbled
optional: crumbled bacon, almond slivers, or toasted pine nuts for topping
1. Preheat grill to high. (You can use a grill pan here, as well – if using a grill pan, heat to medium-high heat.)
2. Toss asparagus spears in 2 tbsp olive oil, salt and pepper; place on the grill, making sure to line them up perpendicular so that none fall through the grates. Cover grill and cook for 3-4 minutes.
3. Once spears are nice and crisp (not burnt!), remove from grill and allow them to cool.
4. When they’re cool enough to handle, cut into bite-size pieces (approx. 2 inches) and place in a large bowl. Toss with remaining olive oil, lemon zest, lemon juice and feta.
Top with crumbled bacon, almond slices, or toasted pine nuts. Enjoy!