Grilled Asparagus Salad

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  • 2 pounds asparagus
  • 2 tablespoons olive or avocado oil
  • Salt and pepper, to taste
  • 1/2 cup olive tapenade (from our Antipasto Bar)
  • 1/2 cup chimichurri sauce
  • 1/4 cup feta cheese


Toss asparagus in oil. Season with salt and pepper.
Grill on medium-high heat, turning asparagus a few times throughout until charred and tender.
Remove from grill and cut into two-inch lengths.
Toss asparagus with remaining ingredients and serve warm or at room temperature.


Recipe from Central Market Poulsbo - Culinary Resource Center
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