Grilled Asparagus Salad

1ea Bunch Asparagus

¼C + 2T Extra Virgin Olive Oil

1ea Garlic Clove

2ea Lemons

1T Picked Thyme Leaves

½C Piquillo Peppers

¼C Sliced and Toasted Almonds

¼C Pecorino Romano Cheese


Preheat the grill on high

Cut the woody ends off of the asparagus and discard

Lightly oil the asparagus with 2T of the olive oil, season with salt and fresh ground black pepper and place on the grill Into a mixing bowl grate the garlic clove on a microplane

Juice the 2 lemons into the bowl and add the thyme and remaining olive oil

When the asparagus is charred on one side, turn it over to char on the other side

Slice the piquillo peppers into ¼? wide rings and add to the mixing bowl

Remove the asparagus from the grill once charred on each side

Cut asparagus into 1? lengths while still hot and add to the mixing bowl

Grate the Pecorino Romano into the mixing bowl

Add the almonds to the mixing bowl

Toss everything together and taste for seasoning

Pile lightly onto a plate and enjoy while still warm

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