Confession: I don’t love asparagus, and I would never think to buy green onions. However, as I’ve said before, that’s the beauty of investing in a local CSA; it forces you to experiment with produce that you wouldn’t otherwise. Moreover, because working with ingredients that you don’t particularly enjoy fosters an environment in which you’re more inclined to think outside of the box, I’ve found that the end result is often a more inspired, more flavorful dish than those I create using ingredients that I use everyday.

Well, this dish was no exception to that sentiment. What was intended to be a side dish ended up being a meal, and I have no shame in admitting that I ate over half of it in one sitting. When veggies are as addictive as your favorite pint of gelato, you know you have a winner.

On another note, have you ever grilled a lemon? If not, I suggest that you do so immediately. Okay, not immediately, but certainly the next time you have your grill fired up. I’ve seen this done on a number of cooking shows (shoutout to my girl Giada), but I had never actually done it myself prior to creating this dish. The results are amazing; the juice is squeezed out effortlessly, and just one lemon adds so much fresh flavor.

Tip: If you don’t own a grill, or at the very least hate firing up the grill when the weather is not so great, I highly recommend investing in a cast iron griddle. Two words: game changer.

What you’ll need:

  • 1 bunch of asparagus, trimmed
  • 1 bunch of spring onions, trimmed and halved lengthwise
  • 2 tbsp. grape seed oil
  • 2 tbsp. crumbled goat cheese
  • 2 tbsp. pine nuts
  • Himalayan salt and cracked black pepper to taste
  • 1 lemon, halved lengthwise

What you’ll do:

  • Arrange prepped asparagus and spring onions on your grill/griddle, and turn to medium heat
  • After your grill/griddle has heated for approximately 1 minute, drizzle with grape seed oil and top with desired amount of Himalayan salt and cracked black pepper; cook on one side for approximately 10 minutes
  • Once 10 minutes have elapsed, flip the veggies to ensure that both sides are cooked evenly; cook for an additional 10 minutes
  • With about 3 minutes left, place the lemon halves onto the grill/griddle, pulp side down
  • Once 10 minutes have elapsed, transfer your veggies to a serving dish; sprinkle with goat cheese and pine nuts, and garnish with the lemon halves; squeeze the lemon juice over the dish just prior to serving