Grilled Asparagus with Goat Cheese

Recipe Description

In this recipe, toss fresh asparagus with garlic-infused olive oil, salt, and pepper. Grill it to perfection, sprinkle with goat cheese and a few chive blossoms for a quick and easy dinner vegetable side dish. When I think of spring, I think of flowering bulbs, warmer days, and the first spears of asparagus poking up through the ground, ready to put on the grill for grilled asparagus. I love going out to my asparagus bed, find those first tender spears barely big enough to harvest, just waiting to be cut.  I cut the asparagus spears just above the ground when they are about 8 to 12 inches tall. I love adding edible flowers to my recipes.  I grow my edible flowers, as the commercially grown flowers have pesticides.  Herbs are an easy edible flower to grow.  Let the herbs grow until they flower then harvest the flowers for your recipes as well as the leaves.  Chives, oregano, marjoram, and basil are all easy to grow.  For color grow nasturtiums and marigolds.

 

Recipe Directions

• To change the number of serving: hover the mouse over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
• Preheat a grill pan or the Cuisinart griddler.
• Drizzle the asparagus with the garlic-infused olive oil.
• Grill in the grill pan or in a vegetable basket on the BBQ until fork tender.
• Transfer to a serving plate. Add a generous grind of salt and pepper, sprinkle with the goat cheese. Serve either warm or cold. Garnish with chive blossoms.