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.
Image Source: Taste