| 1 bunch Thick Asparagus, about 24 spears, ends trimmed | 1 tsp. Lemon Zest, from 1 lemon |
| 3 Tbs. Extra Virgin Olive Oil, divided | 1 Tbs. Freshly squeezed lemon juice, from lemon |
| 1/4 tsp. Kosher Salt | 1/3 c. Crumbled Feta Cheese |
| 1/4 tsp. Fresh Ground Black Pepper |
Preheat grill to high. Place asparagus spears in baking dish and toss with 2 Tbs. of oil, salt and pepper. Put asparagus on grill, making sure spears are perpendicular to grates. Cover and cook until nicely browned and tender-crisp. Remove from grill and put back in the baking dish. Let cool.
Transfer to a cutting board and cut into 1 1/2″ pieces. Place cut asparagus back in baking dish and add remaining oil, feta, lemon zest and lemon juice. Toss gently and serve room temperature or cold.
Once Upon A Chef
