Chef Douglas Keane – Grilled Asparagus with Shaved Fennel and Feta, Arugula

Cooking concept with vegetables and copy space in the middle on wooden background

Grilled Asparagus with Shaved Fennel and Feta, Arugula
4-6 servings as an appetizer or side dish

2 bunches of fat thick asparagus, trimmed
2 TBS olive oil
2 tsps salt
1 shallot, minced
1 garlic clove, minced
1 fennel head, sliced paper thin
2 cups arugula, cleaned
1 tsps chili flakes
1/2 lemon juiced fresh
1 cup feta cheese

In a large bowl toss asparagus with olive oil, and salt with asparagus. Place asparagus on medium to low grill and continue to cook for 3 minutes.

Add fennel, arugula, shallot and garlic in a bowl. Add chili flakes and warm asparagus. Place in serving dish and squeeze fresh juice and then crumble cheese. Serve immediately.

Recipe courtesy of Chef Douglas Keane