- 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.