Ingredients
Method
- Preheat your gas or charcoal grill to high heat (about 450°F to 500°F).
- On a rimmed baking sheet lined with foil for easy cleanup, toss the asparagus spears with 2 tablespoons of the olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly coated.
- Place the asparagus directly on the grill grates, positioning them perpendicular to the bars so they don't fall through. Keep the foil-lined baking sheet nearby to hold the cooked spears. Cover the grill and cook for 3 to 4 minutes, until the undersides are nicely charred and the spears are still crisp-tender; do not overcook. Use tongs to transfer the asparagus back to the baking sheet and let cool slightly.
- Move the spears to a cutting board and slice them on the diagonal into 2-inch pieces. Place the cut asparagus in a mixing bowl. Drizzle with the remaining 1 tablespoon olive oil, add the lemon zest and 1 tablespoon lemon juice, and toss well. Gently fold in the crumbled feta. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Transfer to a serving platter. Serve at room temperature or chilled.
Nutrition
Notes
For the best texture, choose asparagus that's at least 1/2 inch thick so it holds up on the grill without getting mushy. If using thinner spears, reduce grilling time to 2 minutes and watch carefully. Meyer lemons add a sweeter, less acidic flavor; if using regular lemons, you may want to start with a bit less juice. This dish can be made a few hours ahead and kept at room temperature; refrigerate leftovers for up to 2 days. Feta can be replaced with crumbled goat cheese or shaved pecorino for a different twist. Serve with crusty sourdough bread to soak up the lemony olive oil.