John Myers
Grilled Asparagus with Feta and Lukewarm Tomato Vinaigrette
The perfect grilled asparagus with feta and lukewarm tomato vinaigrette recipe with a picture and simple step-by-step instructions.
- 9 Pc. Asparagus
- 2 tablespoon Sugar
- 50 Milliliters Olive oil
- 1 Pc. Red onion
- 2 Pc. Tomatoes
- 5 Branches Tarragon
- 1 teaspoon Mustard
- 1 tablespoon Capers
- 4 Centiliters Balsamic vinegar
- 2 Pc. Garlic cloves
- 100 g Feta
- Salt
- Pepper
- Marinate the peeled asparagus with salt and sugar and let stand for about 60 minutes.
- Grate the tomatoes on the square grater in a bowl and mix with finely diced red onion and garlic.
- Season with salt and pepper and make a vinaigrette with olive oil, mustard and white balsamic vinegar. Pluck the tarragon leaves, chop them finely and add them just before serving.
- Then place the marinated asparagus in aluminum molds (or self-made boats made of aluminum foil) and crumble over with the feta. Grill with the dome closed at 200 ° C until golden yellow. Arrange on plates before serving and drizzle with the tomato vinaigrette.
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