Grilled Asparagus & Fennel with Honey Goat Cheese & Pine Nuts

Spring brings the beginning of fresh, locally grown produce and excitement to our tables, so why not add fresh asparagus to your family dinner this evening with this delicious and slightly sweet side dish.

Grilled asparagus and fennel with honey goat cheese and pine nuts

Grilled asparagus and fennel with honey goat cheese and pine nuts

What you’ll need

20 asparagus stalks
1/2 fennel bulb
1/4 cup of honey goat cheese, crumbled
1 tbsp of pine nuts
1 tbsp dried cranberries (optional, chopped)
3 tsp of light live oil
sea salt and fresh ground pepper to taste

Snap the tough ends off of asparagus and cut fennel into wedges, place on board. Drizzle with light olive oil and season as desired. Gently, by hand, toss the veggies so the oil and seasoning evenly coat the veggies. Preheat the grill to about 350-400°F. Grill veggies for about 5-8 minutes, flipping them once. Remove from grill. Place on a serving platter, top with crumbled honey goat cheese and pine nuts. Add cranberries if desired for added sweetness.

Makes about 2-4 side dish servings depending on your appetite.



Because the veggies still have some oil and are very juicy you really don’t require any dressing. I very much enjoy veggies in as simple preparations as possible. Especially locally grown vegetables are so flavourful because they are picked when ready, and not ripen on the truck.

I’ve started my veggie garden this year as well. I’m anxiously awaiting the first veggies to be ready. I can’t wait to share with you, the wonderful things growing in my veggie garden. Stay tuned all summer for fresh, local food ideas.


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