Asparagus and Le St-Vallier cheese brochettes
Asparagus and Le St-Vallier cheese brochettes

Preparation time 10 minutes

Total time: 15 minutes

Ingredients

  1. 24 green asparagus spears
  2. 300 g Le St-Vallier cheese
  3. 4 large wooden skewers, soaked in water for 30 minutes
  4. 45 mL (3 tbsp.) olive oil
  5. 15 mL (1 tbsp.) minced fresh mint leaves
  6. 1 lemon, cut into wedges
  7. 1 pinch of espelette pepper (optional)
  8. To taste, salt and pepper

Directions

  1. Preheat barbecue to medium heat. Oil the grill.
  2. Trim the asparagus by snapping off the hard white stalks at the bottom (about 2 cm or 1 in.) 
  3. 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.
  4. Slice cheese into sticks 1-cm (½-in.) wide. 
  5. 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.
  6. Grill brochettes about 1 minute per side. 
  7. Before serving, garnish brochettes with fresh mint leaves, freshly squeezed lemon juices, and espelette pepper. Season with salt and pepper. 

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