Lemon and Feta Grilled Asparagus is a celebration of simplicity, flavor, and seasonal elegance. This dish captures the spirit of spring and summer, when asparagus is at its peak—crisp-tender, slightly grassy, and bursting with freshness. When grilled, these green spears develop a gorgeous char and smoky depth, creating a perfect canvas for bright lemon zest, a drizzle of olive oil, and the creamy tang of crumbled feta cheese. This is not just a side dish; it’s a vibrant, crave-worthy plate that adds flair to any meal. It’s light enough for warm weather lunches yet satisfying enough to complement heartier mains. Whether served at a garden brunch, paired with grilled chicken, or featured in a Mediterranean-inspired spread, this dish adds both visual beauty and bold flavor. What makes it truly special is the harmony between charred, slightly sweet asparagus and the sharp, citrusy zing of lemon—lifted further by salty feta and fresh herbs. The textures are beautifully balanced too: the tender snap of grilled asparagus, the crumbly richness of feta, and the juicy brightness from a squeeze of lemon juice. It’s the kind of dish that feels gourmet but takes only minutes to prepare. And the best part? It’s endlessly customizable and naturally nutritious. Let’s dive into this Mediterranean-style masterpiece and unlock the full potential of fresh asparagus!
Ingredients:
• 1 bunch of fresh asparagus (about 1 lb), ends trimmed
• 2 tablespoons olive oil
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1/4 cup crumbled feta cheese
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• Optional: 1 garlic clove, finely minced; red chili flakes for heat
Step-by-Step:
Step 1: Prepare the Asparagus
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Rinse the asparagus under cool water and pat dry thoroughly. Trim the woody ends by snapping or cutting the bottom 1–2 inches off.
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Place the asparagus on a large plate or shallow dish and drizzle with olive oil. Toss to coat evenly, then sprinkle with salt and pepper.
Step 2: Grill the Asparagus
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Preheat a grill or grill pan over medium-high heat.
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Lay the asparagus in a single layer and cook for 4–6 minutes, turning occasionally, until tender and charred in spots. Thicker stalks may take a minute or two longer.
Step 3: Finish and Plate
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Transfer the grilled asparagus to a serving plate. While still warm, sprinkle with lemon zest and drizzle with lemon juice.
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Top generously with crumbled feta cheese and fresh parsley. For added depth, sprinkle on garlic or red chili flakes if using.
Variations:
• Add toasted pine nuts or slivered almonds for crunch.
• Swap feta for goat cheese, ricotta salata, or grated parmesan.
• Grill a few lemon slices alongside the asparagus for extra smoky citrus flavor.
• Drizzle with balsamic reduction for a sweet-savory finish.
COOKING Note:
• For even cooking, choose asparagus spears of similar thickness.
• Medium-thick stalks are ideal—they hold up well on the grill without overcooking.
• Don’t over-oil the asparagus; just enough to coat lightly for a good sear and no flare-ups.
Serving Suggestions:
• Serve alongside grilled salmon, chicken, or steak for a complete meal.
• Pair with quinoa or couscous for a hearty vegetarian bowl.
• Add to salads, grain bowls, or wrap in flatbread with hummus for a Mediterranean lunch.
Helpful Tips:
• Use a grill basket or foil to prevent smaller spears from falling through the grates.
• For extra flavor, marinate the asparagus briefly with lemon and garlic before grilling.
• Crumble the feta by hand for rustic texture and bigger flavor pockets.
• Let the grilled asparagus rest for a minute before adding feta to avoid excessive melting.
Prep Time: 10 minutes
Cooking Time: 6–8 minutes
Total Time: 15–18 minutes
Nutritional Information (Per Serving):
• Calories: Approx. 120 kcal
• Protein: 4–5g
• Sodium: 250–300mg (depending on feta used)
Common Mistakes to Avoid:
• Grilling too long—overcooked asparagus becomes mushy and loses its snap.
• Skipping the lemon zest—this brings essential brightness that balances the saltiness.
• Using pre-crumbled feta that’s too dry—opt for a block and crumble it fresh.
• Crowding the grill—space the spears out so they char evenly instead of steaming.
Lemon and Feta Grilled Asparagus
- Total Time: 16
Ingredients
Ingredients:
• 1 bunch of fresh asparagus (about 1 lb), ends trimmed
• 2 tablespoons olive oil
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1/4 cup crumbled feta cheese
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• Optional: 1 garlic clove, finely minced; red chili flakes for heat
Instructions
Step-by-Step:
Step 1: Prepare the Asparagus
-
Rinse the asparagus under cool water and pat dry thoroughly. Trim the woody ends by snapping or cutting the bottom 1–2 inches off.
-
Place the asparagus on a large plate or shallow dish and drizzle with olive oil. Toss to coat evenly, then sprinkle with salt and pepper.
Step 2: Grill the Asparagus
-
Preheat a grill or grill pan over medium-high heat.
-
Lay the asparagus in a single layer and cook for 4–6 minutes, turning occasionally, until tender and charred in spots. Thicker stalks may take a minute or two longer.
Step 3: Finish and Plate
-
Transfer the grilled asparagus to a serving plate. While still warm, sprinkle with lemon zest and drizzle with lemon juice.
-
Top generously with crumbled feta cheese and fresh parsley. For added depth, sprinkle on garlic or red chili flakes if using.
Notes
COOKING Note:
• For even cooking, choose asparagus spears of similar thickness.
• Medium-thick stalks are ideal—they hold up well on the grill without overcooking.
• Don’t over-oil the asparagus; just enough to coat lightly for a good sear and no flare-ups.
- Prep Time: 10
- Cook Time: 6
Nutrition
- Calories: 120
- Sodium: 250mg
- Protein: 5g