Asparagus and Le St-Vallier cheese brochettes
Prep Time
Cooking Mode
24 green asparagus spears
300 g oz Le St-Vallier cheese
4 large wooden skewers, soaked in water for 30 minutes
45 mL (3 c. soupe) Tbsp olive oil
15 mL (1 c. soupe) Tbsp minced fresh mint leaves
1 lemon, cut into wedges
1 pincée espelette pepper (optional)
To taste salt and pepper
24 green asparagus spears
300 g oz Le St-Vallier cheese
4 large wooden skewers, soaked in water for 30 minutes
45 mL (3 c. soupe) Tbsp olive oil
15 mL (1 c. soupe) Tbsp minced fresh mint leaves
1 lemon, cut into wedges
1 pincée espelette pepper (optional)
To taste salt and pepper
Directions
1Preheat barbecue to medium heat. Oil the grill.
2Trim the asparagus by snapping off the hard white stalks at the bottom (about 2 cm or 1 in.)
3Cook asparagus in a saucepan of boiling water for 1 minute and then stop it from cooking by transferring to a bowl of ice water.
4Slice cheese into sticks 1-cm (½-in.) wide.
5Prepare brochettes, alternating asparagus and cheese sticks onto skewers. For more stability, slide onto 2 parallel skewers. Insert the first about 3 cm from the bottom of the asparagus and the second under the head. Brush with olive oil.
6Grill brochettes about 1 minute per side.
7Before serving, garnish brochettes with fresh mint leaves, freshly squeezed lemon juices, and espelette pepper. Season with salt and pepper.
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