Grilled Asparagus Recipe
local asparagus, blackened & grilled. served with a feta crema, duck prosciutto, microgreens, & olive oil
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Ingredients
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Grilled asparagus
Feta crema
Garnish & finishing
Method
Feta crema
Make the feta crema
In a food processor or blender, combine crumbled feta, Greek yogurt, lemon juice, lemon zest, minced garlic, and 1 teaspoon olive oil. Pulse until smooth and creamy, scraping down the sides as needed. Taste and season with freshly ground black pepper; no additional salt is usually needed because feta is salty. If the crema is too thick, add 1–2 teaspoons water and blend until you reach a spreadable consistency. Transfer to a bowl and refrigerate while you prepare the asparagus (about 10–15 minutes).
Grilled asparagus
Prepare asparagus
Pat the asparagus dry. Trim and discard woody ends (snap or cut the bottom 1–2 inches). Place spears on a rimmed tray or sheet pan and evenly toss with 2 tablespoons olive oil, kosher salt, black pepper, and smoked paprika, making sure each spear is lightly coated.
Blacken and grill
Preheat a grill or grill pan to high heat (about 450–500°F / 230–260°C). For a gas grill, oil the grates; for a cast-iron grill pan, heat until smoking hot and brush lightly with oil. Arrange asparagus perpendicular to the grates/pan so they don't fall through. Grill for 2–3 minutes without moving to develop good char/blackening, then rotate and grill another 1–2 minutes until tender-crisp and slightly blistered. Total cook time will be 4–6 minutes depending on thickness. Remove to a platter.
Finish asparagus
While still warm, drizzle the asparagus lightly with the finishing 1 teaspoon olive oil and sprinkle flaky sea salt. This step brightens flavor and gives a pleasant crunch.
Assembly & garnish
Plate the dish
Spread a spoonful (about 1–2 tablespoons) of feta crema onto each serving plate or create a central smear. Lay a portion of grilled asparagus over the crema, arranging spears neatly.
Add prosciutto and microgreens
Tuck thin slices of duck prosciutto alongside and over the asparagus, letting some drape for visual appeal. Scatter microgreens over the asparagus and prosciutto for freshness and color.