Grilled asparagus salad with walnuts and feta

Name: Grilled asparagus salad with walnuts and feta
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 450 g (1 lb) medium asparagus, trimmed; 2 tbsp (30 ml) olive oil; Salt and pepper, to taste; 2 tbsp (30 ml) French shallots, finely chopped; 2 tbsp (30 ml) extra-virgin olive oil; Zest of 1 lemon; Juice of ½ lemon; 1 tsp (5 ml) dried oregano; Salt and pepper, to taste; ⅓ cup (80 ml) walnuts, roughly chopped; 2 tbsp (30 ml) pumpkin seeds; 3 tbsp (45 ml) fresh dill, chopped; 2 tbsp (30 ml) fresh parsley, chopped; 100 g crumbled feta; 1 tbsp (15 ml) olive oil (or to taste); Salt and pepper, to taste

Preparation 15 min
Cooking 4 min
Servings 4 to 6
Freezing I do not suggest

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For the grilled asparagus

450 g (1 lb) medium asparagus, trimmed
2 tbsp (30 ml) olive oil
Salt and pepper, to taste

For the lemon-shallot-oregano vinaigrette

2 tbsp (30 ml) French shallots, finely chopped
2 tbsp (30 ml) extra-virgin olive oil
Zest of 1 lemon
Juice of ½ lemon
1 tsp (5 ml) dried oregano
Salt and pepper, to taste

For the salad

⅓ cup (80 ml) walnuts, roughly chopped
2 tbsp (30 ml) pumpkin seeds
3 tbsp (45 ml) fresh dill, chopped
2 tbsp (30 ml) fresh parsley, chopped
100 g crumbled feta
1 tbsp (15 ml) olive oil (or to taste)
Salt and pepper, to taste

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Preparation

Prepare the vinaigrette: in a jar or small bowl, combine the French shallots, olive oil, lemon zest and juice, dried oregano. Salt and pepper to taste. Mix well and set aside.
Preheat BBQ to maximum power (about 500 to 550°F / 260 to 290°C). Oil the grill.
In a large bowl, mix the whole asparagus with the 2 tbsp olive oil. Salt and pepper. Coat well.
Place asparagus perpendicular to the BBQ bars to prevent them from falling through the grill. Cook 2 minutes per side for medium asparagus, until tender with a slight crunch and well marked by the grill.
Let cool for 2 minutes, then slice the asparagus diagonally into sections of about 1 to 1½ inches (2.5 to 4 cm).
In a large salad bowl, combine ¾ of the walnuts, ¾ of the crumbled feta, pumpkin seeds, fresh dill and fresh parsley. Drizzle with 1 tbsp olive oil, salt and pepper to taste. Mix gently.
Add the cooled asparagus and vinaigrette to the mixture. Mix gently to coat well.
Serve in a serving dish and garnish with the remaining ¼ of walnuts and remaining ¼ of crumbled feta. Give a final turn of the pepper mill and serve warm or at room temperature.