Grilled Asparagus with Lemon and Halloumi

1 lemon, cut into two, lengthwise (finely slice one half into half moons, and reserve the other half for serving)
8 oz halloumi cheese, cut into 1/2 inch slices
2 to 3 TBsp olive oil
1 lb asparagus, washed, with the bottom woody bits snapped off
1/2 tsp red pepper flakes
8 mint leaves, chopped

Mix the sliced lemon half with the halloumi slices and 1 TBsp of olive oil in a bowl, and set aside. 
Drizzle the asparagus with the olive oil, and cook in a frying pan on a high heat for about 5 minutes or so. Turning every few minutes. Remove to a serving dish and keep warm. 
Cook the halloumi and lemon slices for a minute or two on each side until browned. 
Add the cooked lemon and halloumi to the asparagus, and sprinkle on the mint and red pepper flakes. 
Squeeze the remaining half a lemon over the top just before serving. 

Asparagus

Fresh from the Garden

There's nothing like picking your own fruit and vegetables. This morning we had a bumper crop of radish, rhubarb, lettuce and asparagus. I've been trying out different asparagus recipes. This asparagus soup was lovely, although I think next time instead of using a stick blender in the cooking pot, I'll blend the soup thoroughly so that it has a gorgeous velvety smooth texture.
I'm looking forward to making another strawberry and rhubarb pie later, and perhaps tomorrow I'll make a rhubarb fool.