Total: 2 hrs 12 min
Cook: 7 min
Yields: 4 servings
1 pound asparagus
3 tablespoons chopped fresh thyme leaves
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup crumbled feta
** We love blistered organic tomatoes so we added that to the mix
Slice about 1-inch from the bottom of the asparagus stalks.
Cover an outdoor grill with aluminum foil. Preheat grill to high heat.
On a baking sheet drizzle olive oil and place asparagus with thyme on the pan and slide it around until all the asparagus is coated. Season with salt and pepper.
Place asparagus on the foil-covered grill and cook until tender, rotating frequently to avoid scorching, about 6 to 7 minutes. Place asparagus on a platter and sprinkle with the feta.
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