Barbecued asparagus with lemon, feta and mint



  • 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 4 bunches asparagus, woody ends trimmed
  • 100g marinated feta, crumbled
  • 1/2 cup small mint leaves
  • 25g (1/4 cup) flaked almonds, toasted



Preheat a barbecue or chargrill on medium heat. Use a zester to remove rind from lemon. (Alternatively, using a vegetable peeler, peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice lemon.

Whisk lemon juice and 1 1/2 tablespoons of the oil in a small jug. Season well with salt and pepper.

Drizzle remaining oil over asparagus. Cook asparagus on grill, turning, for 3 minutes or until bright green, tender crisp and slightly charred. Transfer to a serving platter. Drizzle over lemon dressing. Sprinkle with lemon zest, feta, mint and almonds.