4.4 from 30 votes
Roasted Asparagus with Lemon, Feta, and Pistachios
This easy roasted asparagus is the perfect side dish for spring and Easter. It goes great with any meal!
Prep Time
10 mins
Total Time
27 mins
Course:
Side Dish
Cuisine:
American, International, Vegetarian, gluten-free
Ingredients
- 1 asparagus about 1 pound, large bunch
- 1 tablespoon olive oil
- lemon juice of half
- salt to taste
- black pepper to taste
- lemon zest of 1/2
- 1/4 cup pistachio chopped
- 1/4 cup feta cheese crumbled
Instructions
- Preheat the oven to 400 degrees F. Snap off the tough ends of the asparagus. The asparagus will break in the right place. Discard the ends.
- Place the asparagus spears on a large baking sheet. Drizzle with olive oil and fresh lemon juice. Toss asparagus until well coated and then arrange the asparagus spears in a single layer on the pan. Season with salt and pepper, to taste.
- Roast the asparagus for 12-17 minutes or until the asparagus is tender, but still crisp. The thickness of the spears will vary a little so check the asparagus at 12 minutes to be safe. I like my asparagus crispy so I usually leave it in longer.
- Remove the pan from the oven. Top the asparagus with lemon zest, chopped pistachios, and crumbled feta cheese. Serve immediately.
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