Grilled Asparagus Salad
Created by Maria ReinaBella Cucina Maria
bellacucinamaria.com
Serves: 4
Course: Salad
Season(s): Spring, Summer
Ingredients
- 1 pound bunch of asparagus, rinsed & trimmed
- Extra virgin olive oil
- zest and juice of 1 lemon, divided
- Kosher salt
- Ground black pepper
- 1 15 oz can chick peas, drained and rinsed well.
- 1 teaspoon dijon mustard
- 1/4-1/2 cup of crumbled feta
- 1 cup loosely packed parsley leaves
Instructions
Toss the asparagus with a good drizzle of olive oil and lemon zest. Season with salt and pepper. Grill for 3-5 minutes to get nice char marks OR place asparagus in a shallow baking pan a few inches from your oven's broiler and broil on high for 3-5 minutes. Watch the asparagus carefully while it cooks so that you take it out when it is crisp-tender and only lightly charred for flavor. Cool slightly, cut in 1" pieces. Place in a bowl with the chickpeas. In a small bowl whisk the lemon juice and dijon mustard with a little olive oil until it is well combined. Season with salt and pepper and drizzle over the asparagus-chick pea bowl. Toss in the feta and parsley and taste for seasoning. Serve room temperature or cold.
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