Roasted Asparagus with Feta

Name: Roasted Asparagus with Feta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serves
Ingredients: 370 grams (2 bunches - approx. 16 spears) asparagus; ¼ cup olive oil; 1 lemon; 100 grams feta cheese; 1 pinch salt; 1 pinch pepper; 1 teaspoon parsley

User Reviews

4.8

15 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 serves
Calories
212 kcal
Course
Side Dish
Cuisine
Greek

Roasted Asparagus with Feta

Elizabeth Reed

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If you're looking for a great side dish to add to the table, this asparagus with feta cheese is perfect. It's simple, delicious and will be a hit at your next dinner party.

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Ingredients

Servings

370 grams (2 bunches - approx. 16 spears) asparagus woody ends removed
¼ cup olive oil extra virgin
1 lemon juice and zest
100 grams feta cheese
1 pinch salt
1 pinch pepper
1 teaspoon parsley freshly chopped

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Instructions

Preheat the oven to 200° C / 400° F. Wash the asparagus and pat dry with a paper towel. Snap off the woody ends. Alternatively, you can cut the woody ends with a knife.
Place the asparagus on a rimmed baking sheet in a single layer lined with parchment paper and brush with olive oil and sprinkle with salt and pepper.
Bake until tender but still crisp, about 10 minutes. Remove from oven and set aside to cool slightly.
Combine the lemon juice, lemon zest, and olive oil in a small bowl. Whisk to combine and drizzle over the cooked asparagus.
Place the roasted asparagus on a serving plate and top with crumbled feta cheese and freshly chopped parsley. Serve immediately.

Notes

Choose asparagus that is bright green and free of brown spots or dried out. Look for firm stalks with no bruises or wilting. Avoid asparagus that's experienced exposure to water or frost.
Always trim the woody, tough ends of the asparagus spears. This part is fibrous, stringy and unpalatable.
Don't overcook asparagus. It should be just tender when pierced with a fork.
You can skip the oven and blanch the asparagus instead if you prefer. Start by plunging them in some salted boiling water and simmer for 3-4 minutes. Then, refresh the blanched asparagus in ice-cold water to keep their green colour, drain them and drizzle over the lemon and olive oil dressing.