Herbed Yogurt Salad

with Grilled Asparagus and Mint

• 10 stalks of asparagus

• 2 tablespoons extra virgin olive oil, divided 

• 1 teaspoon kosher salt, divided 

• 1 teaspoon freshly cracked black pepper, divided 

• 1/4 of a large cucumber, seeds removed 

• 1 1/4 cup Greek yogurt 

• 1 tablespoon minced fresh basil leaves 

• 1 tablespoon fresh mince tarragon leaves 

• 1 tablespoon minced fresh dill leaves 

• 1/4 teaspoon crushed red pepper flakes 

• 1/3 cup frozen peas, defrosted 

• 2 ounces feta, cut into cubes 

• 10 mint leaves 

Break the hard stems off of the asparagus and peel the skin off of the asparagus stem and cut in half. Place the cut asparagus in a mixing bowl and mix with 1 tablespoon of extra virgin olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss to combine then grill on a hot grill pan over medium-high heat for 3 minutes per side. Remove the cooked asparagus and allow to cool. 

Grate the cucumber on a box grater then transfer to a clean kitchen towel and squeeze to remove all of the excess water out of the cucumber. Transfer the grated cucumber to a mixing bowl. Add the yogurt, basil, tarragon, dill, red pepper flakes, and remaining 1 tablespoon extra virgin olive oil, 1/2 teaspoon of kosher salt and 1/2 teaspoon black pepper. Stir to combine. 

To assemble, spread a layer of the cucumber and yogurt mixture on a platter, top with the defrosted peas, cubed feta, mint leaves, and cooked asparagus.