American Season's Recipes

Grilled Asparagus with Lemon Confit

Ingredients:
2 bunches of asparagus (thin summer asparagus works best approx 36 asparagus)
4 oz of feta ( We use Vermont Feta)
1/4 cup extra virgin olive oil
2 radishes thinly shaved
1 teaspoon sea salt
1 teaspoon fresh cracked pepper
2 lemons
1 cup white wine ( any dry white wine)
1/2 cup sugar
1 cup water

Method:
To a make the lemon confit, remove the rind from lemon with a pairing knife & squeeze the juice from the fruit. Cut the rind into thin strips, place the thinly sliced lemon in a pot with the water, white wine & sugar and add the juice from the fruit. Simmer on a very low heat until rind is soft, generally about one hour, and remove from heat. Strain remaining liquid and refrigerate

Trim the bottoms off the asparagus & clean. Lightly dress with oil & season with salt and pepper. Place under a broiler or onto a grill and grill lightly so that it does not char, turning often.

Place asparagus on a platter, crumble feta over all the asparagus and sprinkle the lemon confit. Lightly drizzle with olive oil and salt & pepper.