Ingredients Jump to Instructions ↓

  1. 1 pound asparagus

  2. 3 tablespoons chopped fresh thyme leaves

  3. 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper

  4. 1/2 cup crumbled feta

Instructions Jump to Ingredients ↑

  1. Slice about 1-inch from the bottom of the asparagus stalks. Place stalks in a jar of water to rehydrate for several hours. Cover an outdoor grill with aluminum foil. Preheat grill to high heat. In a large bowl, toss asparagus with thyme and olive oil until all the asparagus is coated. Season with salt and pepper. Place asparagus on the foil-covered grill and cook until tender, rotating frequently to avoid scorching, about 6 to 7 minutes. Place asparagus on a platter and sprinkle with the feta


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