Grilled Asparagus Salad


Asparagus is in season. Pick some from your garden (or from a local farm market), fire up the grill and enjoy this delicious side dish from Maria Reina of Bella Cucina Maria.

  • 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.