Monday, June 4, 2012
Grilled Lemon Asparagus ~ Goat Cheese & Pine Nuts
Summer Tomato & Ricotta Bruschetta at Fine Cooking, How and Why to Eat Local at Free People, and Grilling Pizza at the MV Patch. It's all good.
1 bunch fresh asparagus, bottoms trimmed (mine was from Morning Glory Farm)
1 lemon, sliced
salt & pepper
2 small handfuls of pine nuts
2 small handfuls of crumbled goat cheese (leave out for vegan)
Toss asparagus spears and lemon slices with olive oil, salt, and pepper. Lay on a hot grill and cook until golden, flipping the lemons and rotating the spears for even cooking.
Toast the pine nuts in a dry pan until golden. Arrange asparagus on a plate, pile on pine nuts, and goat cheese. Serve with lemons for squeezing.