Grilled Asparagus

2 Tbs extra-virgin olive oil
juice from 1/2 lemon
splash of balsamic vinegar
1/2 tsp lemon zest
1 medium garlic clove, finely minced 
3/4 tsp minced fresh rosemary
pinch red pepper flakes
kosher salt and freshly ground black pepper
1 1/2 lbs asparagus, tough ends snapped off (avoid super thin or thick spears)
1 oz. goat cheese, crumbled

What you'll do:
Prepare grill. In a small bowl, whisk together the oil, lemon juice, lemon zest, balsamic vinegar, garlic, rosemary, red pepper flakes, and salt and pepper to taste.  On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the dressing. Grill the asparagus, turning once, until tender and streaked with grill marks, 5 to 7 minutes.  Transfer to a platter, drizzle with remaining dressing, and top with goat cheese. Serve hot, warm, or at room temperature.
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