Grilled Asparagus with Tabbouleh Salad with Cucumber Yogurt
Servings
6servings
Servings
6servings
Ingredients
Instructions
Asparagus:
  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.
To Plate:
  1. 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.
Recipe Notes

This recipe is from the Beach House Grill at Chatham Bars Inn and appeared in the 2011 August issue of Cape Cod LIFE.