Grilled Asparagus & Feta Salad

Serves 4 as a side

Ingredients

1 bunch thick asparagus, about 24 spears, ends trimmed*
3 tablespoons extra virgin olive oil, divided
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup crumbled feta cheese
1 teaspoon lemon zest**

Directions

1. Preheat grill to high.

2. Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper.

3. Put asparagus on the grill, making sure to place spears perpendicular to grates so they don't fall through. Set asparagus dish next to grill (do not clean). Cover and cook for about 3-4 minutes, until asparagus spears are nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 1½" pieces. Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta and lemon zest; toss gently and season to taste. Serve room temperature or cold.

*To trim ends, bend one spear near its base to see where it naturally snaps off. Use a knife to trim remaining spears to the same length.

**Use a fine or Microplane grater to zest the lemon. Simply rub the lemon in one direction against the blades, turning the lemon as you go. Be sure to remove only the yellow part; the white pith underneath is bitter.