Chica's feta parcels with grilled green asparagus

Ingredients for 4 servings:

• 6 pointed peppers, red, possibly – 8
• 4 spring onions
• 20 stalk(s) asparagus, green
• 150 g feta cheese (sheep’s milk)
• Black pepper, freshly ground
• Thyme
• sage
• rosemary
• olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Prepare four rectangles from the aluminum foil and drizzle each with a little olive oil. Quarter the bell peppers lengthwise, or halve them further depending on their size, and place them skin-side down on the aluminum foil. This allows the skins to develop roasted aromas while grilling. Split the spring onions and green parts lengthwise, halve the asparagus spears crosswise, and thicker spears lengthwise as well. Cut the feta into large cubes. Place everything on top of the bell pepper pieces, season generously with pepper, and arrange the herbs (whole stems) on top. Drizzle with a little more olive oil, if desired, and then seal the parcels. Grill for about 15 minutes (depending on the temperature). I don’t use salt here, as the sheep’s milk feta is very salty and therefore perfectly adequate. You can grill the parcels briefly at high heat to give the bell pepper pieces some color and develop some flavor, then finish cooking on the side of the grill; the asparagus will stay nice and crisp.