Grilled Asparagus Salad with Lemon & Feta
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Perfect for lunch or a light bite, this grilled asparagus salad should be served with a hunk of warm bread to sop up the lemon-scented olive oil and feta.
This grilled asparagus salad is the kind of wholly satisfying dish that makes you wonder if you might possibly be a very happy vegetarian. It’s delicious for lunch or a light bite; all you need to complete the meal is a hunk of warm crusty bread to sop up all the lemon-scented olive oil and feta. You can also serve it as a side dish to grilled fish, chicken or steak.
What you’ll need for grilled asparagus salad
How to make grilled asparagus salad
Preheat the grill to high. While the grill preheats, place the asparagus spears on a foil-lined baking sheet for easy clean-up. Directly on the prepared baking sheet, toss the asparagus with 2 tablespoons of the oil, the salt, and the pepper.
Place the asparagus spears on the grill, making sure they are perpendicular to grates so they don’t fall through. Set the baking sheet near the grill (you’ll need it for the cooked asparagus). Cover and cook the asparagus for 3 to 4 minutes, until nicely browned on one side and still quite crisp. Do not overcook!
Remove the asparagus from the grill and place back on the foil-lined baking dish.
Let the asparagus cool, then transfer the spears to a cutting board and cut on the bias into bite-sized pieces.
Place the cut asparagus in a mixing bowl. Add the remaining tablespoon olive oil, lemon zest, and lemon juice.
Toss well, then add the feta.
Toss gently and then taste and adjust seasoning with more salt, pepper and lemon juice, if necessary.
That’s all there is to it! Transfer the grilled asparagus salad to a platter and serve cold or room temperature.
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Grilled Asparagus Salad with Lemon & Feta
Perfect for lunch or a light bite, this grilled asparagus salad should be served with a hunk of warm bread to sop up the lemon-scented olive oil and feta.
Ingredients
- 2 pounds very thick asparagus, about 24 spears, ends trimmed
- 3 tablespoons extra virgin olive oil, divided
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice, from one lemon
- 3 oz feta cheese, crumbled (about ¾ cup)
Instructions
- Preheat the grill to high.
- Place the asparagus spears on a foil-lined baking sheet for easy clean-up. Directly on the prepared baking sheet, toss the asparagus with 2 tablespoons of the oil, the salt and the pepper.
- Place the asparagus spears on the grill, making sure they are perpendicular to grates so they don't fall through. Set the baking sheet near the grill (you'll need it for the cooked asparagus). Cover and cook the asparagus for 3 to 4 minutes, until nicely browned on one side and still crisp -- do not overcook. Remove the asparagus from the grill and place back on the foil-lined baking dish. Let the asparagus cool.
- Transfer the spears to cutting board and cut on the bias into bite-sized pieces. Place the cut asparagus in a mixing bowl. Add the remaining tablespoon olive oil, lemon zest and lemon juice; toss well. Add the feta and toss gently. Taste and adjust seasoning with more salt, pepper and lemon juice (I usually add up to ¼ teaspoon more salt). Transfer to a serving platter. Serve room temperature or cold.
Nutrition Information
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- Per serving (6 servings)
- Calories: 131
- Fat: 10 g
- Saturated fat: 3 g
- Carbohydrates: 8 g
- Sugar: 4 g
- Fiber: 3 g
- Protein: 5 g
- Sodium: 230 mg
- Cholesterol: 13 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Hi Jenn. By chance could you please amend the olive oil amount in either your list of ingredients or in the directions. I am not sure if it’s supposed to be 3T. divided or if the asparagus only gets tossed with 1T. (and the other 1T. is tossed at the end), not 2T. Thank you! Maybe the list of ingredients should say 3T.? Anyhow, thank you and I can’t wait to make this!
Thanks for catching that, Mary – it should be 3. I’ve fixed it. 🙂
This recipe was absolutely delicious!! My BBQ is still in hibernation mode from the winter so I baked my asparagus instead and because I baked it I also cut the asparagus first so it would cook faster (cooking with 6 kids running around the house you’re bound to be running behind schedule!). It was absolutely delicious and can’t wait for summer to try it with the asparagus grilled.
Side note, we ended up making a second bunch of asparagus after finishing the first and had it left over and cold and it was just as delicious!!
This salad is so much more than the sum of its parts. I loved the smokiness of the grilled asparagus combined with the acidity of the lemon and saltiness of the feta. My new favorite way to eat asparagus!
My favourite spring/summer salad! Quick and easy to put together on a weeknight. And my 8 year old, who would normally not touch asparagus, devoured this and asked for more!
This combination was sheer perfection! I loved it. It just became my favorite way to serve asparagus!
Great combination. Delicious! Thanks for sharing the recipe.
Unfortunately my husband recently found out he is allergic to asparagus, dairy and black pepper! 😳 He was away today on business so I decided to make this for myself for lunch. Served at room temp. Delicious! Only deviation was I used cast iron grill pan on the stove since I didn’t want to crank up the grill for just one serving.
This recipe is perfection! Love the smokiness from the grilled asparagus, salty feta, and bright lemon… My only regret is that I didn’t double it!
Great recipe, have passed it along to family and friends. Flavors are so good together, and the texture of the asparagus was perfect. We often grill asparagus, and I appreciated not having to flip the spears, and yet it was cooked perfectly in 3-4 minutes! New tricks! Thanks.
Once again, your recipe was delicious. Perfect! Just the right amount of lemon. Thankyou Jenn. ?
I’ve made this salad several times and we love it. I didn’t change anything in the recipe since we love all the flavors. It pairs perfectly with a grilled filet and is nice to take to a potluck dinner.
Loved this! I was able to roast at 450 degrees for 6 minutes and it was perfect. Will make repeatedly. Even my picky 8 year old tried it, which is nothing short of a miracle.
Love the recipe! One change to recommend: peel the thick parts of the asparagus to remove the fibrous/woody outer layer before grilling. Better final result.
This salad was excellent. I often grill asparagus, but haven’t made it into a salad before. The feta and lemon flavors were harmonious. Served with Jen’s wonderful and easy cauliflower puree and a grilled flank steak.