Herb Butter Asparagus Bundles with Grilled Goat Cheese
"Imagine a crisp spring evening when the scent of fresh herbs meets the earthy aroma of tender asparagus. This Herb Butter Asparagus Bundle is the ultimate keto side that brings that garden-fresh experience straight to your plate. Each spear is lovingly wrapped in a rich herb‑infused butter, then kissed by the grill until the butter melts into a glossy coating. A generous slice of creamy goat cheese crowns each bundle, melting into a silky veil that adds a tangy depth without compromising your low‑carb goals. Perfect for busy weeknights or elegant dinner parties, the recipe requires just ten minutes of prep and a quick fifteen‑minute grill, making it both effortless and impressive. Pair it with a hearty protein or enjoy it solo as a vibrant, nutrient‑dense side that keeps you in ketosis while satisfying your cravings for flavor. Pro tip: let the butter soften at room temperature before mixing in the herbs for an even distribution, and grill the bundles over medium‑high heat to achieve those coveted char lines without overcooking the asparagus."
Ingredients
Instructions
Preheat a grill or grill pan over medium‑high heat and brush lightly with olive oil.
In a small bowl, combine softened butter, parsley, thyme, garlic powder, salt, and pepper; mix until smooth.
Lay the asparagus spears on a cutting board and spread a thin layer of herb butter over each spear, rolling the butter from base to tip.
Bundle 3‑4 spears together and secure with a toothpick; repeat with remaining spears.
Place the bundles on the hot grill, seam side down, and grill for 4‑5 minutes, turning once, until spears are tender‑crisp and grill marks appear.
During the last minute of grilling, top each bundle with a slice of goat cheese; close the grill lid to melt the cheese.
Remove bundles, discard toothpicks, and serve immediately while the butter glistens and the cheese is gooey.
Gather Ingredients
Step by Step
Preheat a grill or grill pan over medium‑high heat and brush lightly with olive oil.
In a small bowl, combine softened butter, parsley, thyme, garlic powder, salt, and pepper; mix until smooth.
Lay the asparagus spears on a cutting board and spread a thin layer of herb butter over each spear, rolling the butter from base to tip.
Bundle 3‑4 spears together and secure with a toothpick; repeat with remaining spears.
Place the bundles on the hot grill, seam side down, and grill for 4‑5 minutes, turning once, until spears are tender‑crisp and grill marks appear.
During the last minute of grilling, top each bundle with a slice of goat cheese; close the grill lid to melt the cheese.
Remove bundles, discard toothpicks, and serve immediately while the butter glistens and the cheese is gooey.