Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Preheat an outdoor grill to 425˚F.
Trim the asparagus and toss with ½ tablespoon olive oil.
Transfer asparagus to the grill, positioning diagonally over the grill grates and directly over the heat.
Cook for 3 to 4 minutes, or until tender crisp and slightly charred. Make sure to flip over the asparagus so it gets charred all around.
Remove cooked asparagus from grill and transfer to a platter; set aside.
Take the remaining olive oil and pour it into a mixing bowl.
Whisk in lemon juice, salt and pepper. Taste and adjust seasonings.
Drizzle lemon dressing over the prepared asparagus and sprinkle with feta cheese.
- NET CARBS: 5 g
- To store. To store your asparagus, keep it in a covered container or airtight bag in the refrigerator for up to 3 days. If you want it to last longer, wrap the ends of your stalks in a damp paper towel.
- To reheat. The best way to reheat your asparagus is to rehydrate it with some olive oil and wrap it in foil before reheating. Leave a small amount of air in the foil when you wrap it up and reheat it on the grill or in the oven for 3-5 minutes.
Calories: 142 kcal | Carbohydrates: 8 g | Protein: 5 g | Fat: 11 g | Saturated Fat: 4 g | Cholesterol: 17 mg | Sodium: 648 mg | Potassium: 278 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 936 IU | Vitamin C: 21 mg | Calcium: 127 mg | Iron: 3 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.