Barbecued asparagus with lemon, feta and mint

Brown gold plate of barbecued asparagus with feta and lemon

At Holm Oak Vineyards, we have an abundance of asparagus growing in our sauvignon blanc garden, lots of lemons and mint too. With our house under construction at the moment, this easy recipe is our go-to for a quick BBQ lunch.


Juice and zest of 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 pan on medium heat.

To make lemon dressing, whisk lemon juice and 1 1/2 tablespoons of olive oil in a small jug. Season well with salt and pepper.

Sprinkle 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 and drizzle with the lemon dressing. Top with lemon zest, feta, mint and almonds.
Serve as a side dish or add a poached or boiled egg, some boiled potatoes and hot smoked salmon for a complete and delicious dinner. Our Pinot Gris pairs beautifully with this dish.



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