Do you ever set cooking goals for yourself? I do. My most recent goal has been inspired by side dishes or my lack thereof. Don’t get me wrong, I always have some type of side dish to serve with our main meals, but usually they are boring & lacking in flavor. The side dishes are usually the last thing on my mind. Recently I decided to change this especially with all the fresh ingredients that are available now at our farmer’s market.
I saw this recipe back in the spring, and finally got around to making it last week. Since then I have made it three times already! This is so unlike me since I am always trying new things to hopefully share with you, so it must be good. Another bonus about this recipe is that I have all of the ingredients already on hand and my rosemary is flourishing in the backyard. The dressing acts first as a marinade, then as a dressing once the grilling is done. Top this off with some goat cheese and you have got an anything but boring side dish.
Grilled Asparagus with Rosemary & Goat Cheese
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.
Source: Pink Parsley, originally from Cook’s Illustrated