Asparagus and Le St-Vallier cheese brochettes Recipe

Name: Asparagus and Le St-Vallier cheese brochettes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2-4 servings
Ingredients: 24 green asparagus spears; 300 g Le St-Vallier cheese; 4 large wooden skewers, soaked in water for 30 minutes; 45 mL (3 tbsp.) olive oil; 15 mL (1 tbsp.) minced fresh mint leaves; 1 lemon, cut into wedges; 1 pinch of espelette pepper (optional); To taste, salt and pepper

Ingredients

24 green asparagus spears
300 g Le St-Vallier cheese
4 large wooden skewers, soaked in water for 30 minutes
45 mL (3 tbsp.) olive oil
15 mL (1 tbsp.) minced fresh mint leaves
1 lemon, cut into wedges
1 pinch of espelette pepper (optional)
To taste, salt and pepper

PREP TIME 10m	COOK TIME 5m	TOTAL TIME 15m
YIELD 2-4 servings

Instructions

Preheat barbecue to medium heat.
Oil the grill.
Trim the asparagus by snapping off the hard white stalks at the bottom (about 2 cm or 1 in.)
Cook asparagus in a saucepan of boiling water for 1 minute and then stop it from cooking by transferring to a bowl of ice water.
Slice cheese into sticks 1-cm (½-in.) wide.
Prepare 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.
Grill brochettes about 1 minute per side.
Before serving, garnish brochettes with fresh mint leaves, freshly squeezed lemon juices, and espelette pepper.
Season with salt and pepper.