Grilled Asparagus with Tabbouleh and Cucumber Yogurt

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


  • 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


  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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