Grilled Asparagus, Chick Peas and Feta: Seasonal Chef Recipe

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This is a little riff on my Grilled Eggplant Salad, swapping out the eggplant for grilled asparagus. Zucchini would work very well too.

Grilled Asparagus, Chick Peas and Feta: Seasonal Chef Recipe

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Ingredients

  • 1 lb bunch of asparagus, rinsed and trimmed
  • Extra virgin olive oil
  • Zest and juice of 1 lemon, divided
  • Kosher salt
  • Ground black pepper
  • 1 – 15 oz can of chick peas, drained and rinsed well
  • 1 teaspoon Dijon mustard
  • ¼- ½ cup of crumbled feta
  • 1 cup loosely packed parsley leaves

Instructions

  1. Toss the asparagus with a good drizzle of olive oil and lemon zest, and season with salt and pepper. Grill for 3-5 minutes to get some nice char marks. Cook to crisp tender, not soggy.
  2. Cool slightly and cut in 1” pieces. Place in a bowl with the chick peas.
  3. In a small bowl whisk the lemon juice and Dijon mustard with a little olive oil until you get the consistency and flavor you desire. Season with salt and pepper and drizzle over the asparagus-chick pea bowl.
  4. Toss in the feta and parsley and taste for seasoning. Serve room temperature or cold.
http://food.lohudblogs.com/2015/06/10/grilled-asparagus-chick-peas-feta-seasonal-chef-recipe/

Grilled Asparagus Salad
Serves 4

1 lb bunch of asparagus, rinsed and trimmed
Extra virgin olive oil
Zest and juice of 1 lemon, divided
Kosher salt
Ground black pepper
1 – 15 oz can of chick peas, drained and rinsed well
1 teaspoon Dijon mustard
¼- ½ cup of crumbled feta
1 cup loosely packed parsley leaves

1. Toss the asparagus with a good drizzle of olive oil and lemon zest, and season with salt and pepper. Grill for 3-5 minutes to get some nice char marks. Cook to crisp tender, not soggy.
2. Cool slightly and cut in 1” pieces. Place in a bowl with the chick peas.
3. In a small bowl whisk the lemon juice and Dijon mustard with a little olive oil until you get the consistency and flavor you desire. Season with salt and pepper and drizzle over the asparagus-chick pea bowl.
4. Toss in the feta and parsley and taste for seasoning. Serve room temperature or cold.

Recipe created by Maria Reina of Bella Cucina Maria, and Seasonal Chef for LoHud.com/food.

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She’s an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer’s markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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