Grilled Asparagus with Tabbouleh and Cucumber Yogurt

Recipe courtesy of Executive Chef Anthony Cole of the Chatham Bars Inn.

Ingredients

• 2 pounds asparagus, trimmed
• 2 lemons, juiced and zested
• 2 garlic cloves, minced
• ½ cup extra virgin olive oil
• 1 teaspoon thyme, picked and chopped
• ½ teaspoon Piment d’Espellete or Cayenne pepper
• Salt & pepper to taste
• Cucumber Yogurt
• Tabbouleh Salad

Directions

1. Combine all ingredients in a zip-lock bag and marinate for one hour. Grill asparagus on medium-high heat until slightly charred on all sides.
2. Arrange stack of asparagus on plate. Add molded Tabbouleh Salad and a pool of cucumber yogurt to the plate. Garnish with chopped tomatoes, mint and cilantro.

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