- Drizzle 1 tsp (5 mL) olive oil and sprinkle salt and pepper onto asparagus; turn to coat. Place on grill preheated to medium. Cook 3 to 5 min. for thinner stalks or 5 to 7 min. for thicker stalks, turning occasionally, until tender and lightly charred. Transfer to serving platter.
- Toss with remaining oil, lemon zest and juice. Sprinkle on feta, hazelnuts and mint.
• Substitute hazelnuts with walnuts.