Grilled asparagus with feta and vinaigrette is a simple, lovely salad in which a few good ingredients take centre stage. Grilling gives the green asparagus a gentle smokiness that pairs perfectly with the creamy, salty feta and a fresh vinaigrette of olive oil, white wine vinegar, Dijon mustard, shallot and parsley.
The vinaigrette brings the salad together beautifully, adding freshness, acidity and plenty of flavour. The combination of warm asparagus, soft feta and the aromatic dressing makes this an obvious side for summer barbecues. It goes wonderfully with grilled chicken, beef, pork or a piece of grilled fish.
You can cook the asparagus directly on the barbecue, in a griddle pan or in an ordinary frying pan if that is easier. I think the salad tastes best served while the asparagus is still slightly warm, but it can just as well be enjoyed cold. Simply take it out of the fridge 10-15 minutes before serving so the flavours can come through properly.
When green asparagus is in season, this is one of the salads I come back to again and again. It is quick to make, full of flavour and a really delicious addition to the summer table – with the asparagus in the leading role.
Grilled asparagus with feta and vinaigrette
Ingredients
- 1 1/2 bunch green asparagus
- 150 g feta
- Oil
Vinaigrette
- 6 tbsp olive oil
- 2 tbsp white wine vinegar
- 1. 1/2 tsp Dijon mustard
- 1 small shallot, finely chopped
- 2 tbsp parsley, finely chopped
- Salt and freshly ground pepper
Method
- Mix the ingredients for the vinaigrette and season with salt and freshly ground pepper. Set aside.
- Trim the woody ends off the green asparagus.
- Heat a barbecue or a griddle pan, with a little oil if needed, and grill the asparagus over a good high heat for 2-3 minutes, turning them as they cook.
- Remove them from the pan and cut into bite-sized pieces.
- Arrange them on a plate with the crumbled feta. Drizzle the vinaigrette over the top and toss lightly if you like. Serve immediately.
Nutrition
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