This dish is especially good if the asparagus is cooked on a charcoal barbecue. The smokiness enhances the earthy flavour of the asparagus. If a barbecue is not convenient, using a griddle pan (which is a heavy based pan with ridges) also works well.
What you need
- 2 bunches asparagus
- ½ cup walnuts
- 80g Feta cheese – crumbled
- Extra Virgin Olive Oil
- Sea Salt
- Freshly ground pepper
What to do
Heat up a griddle pan on medium heat.
Rinse asparagus then trim the woody end from each spear.
Drizzle a little oil over the asparagus and season with a little salt and pepper.
Place on the griddle pan and cook on one side for approximately 4 minutes (or until grill marks appear) then turn and do the same on the other side. The asparagus should be cooked through but still crisp. At this point add the walnuts to toast together with the asparagus.
Remove the pan from the heat. Transfer the asparagus to a chopping board. Chop the spears into thirds.
Place asparagus on a serving plate, add the walnuts over the top, then the feta. Drizzle a little olive oil over the top and serve.