The asparagus theme continues this week, as we happily munch our way through the various bunches gifted to us. I opted to keep things simple with our second dish. No fuss, no messing around. But also no compromising on flavour. Simply – asparagus spears – grilled to perfection. Then topped with mint leaves, lemon rind and a good amount of creamy feta. Finished with a drizzle of olive oil and lemon juice – and our lovely little side dish was complete! Served, on this occasion, with some steak and olive sourdough. Although the real star, hands down, was that grilled asparagus. Just delicious really! Thanks again to the Australian Asparagus Council for their surprise asparagus gift!