Agnes Brill

Roasted Asparagus with Feta

Salads, Soups & Vegetables
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Agnes Brill
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Description

Preheat oven to 400°F.

Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over medium heat until the garlic becomes golden and the oil becomes fragrant.

Remove from heat and allow to cool.

Bend asparagus gently until it breaks at a natural point and discard the ends.

Toss asparagus with the infused olive oil and place in a single layer on a baking sheet, with one side edge.

Season with salt and pepper. Sprinkle with crumbled feta cheese.

Roast at 400°F for about 20 minutes or until cooked to your liking.

Sprinkle with chopped parsley and squeeze lemon over the asparagus. Serve immediately.

Source Note

Original page 126. Contributed by Agnes Brill.

Ingredients

Structured rows stay easy to scan and print.

  • 1 3/4 to 2 pounds asparagus
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1/2 teaspoon oregano
  • 1/4 teaspoon red pepper flakes
  • Kosher salt to taste
  • Fresh ground pepper to taste
  • 1 to 2 tablespoons chopped parsley
  • 3 to 4 ounces feta cheese
  • 1 lemon, juice only, no seeds

Directions

Ordered steps keep the recipe easy to follow.

  1. Preheat oven to 400°F.
  2. Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over medium heat until the garlic becomes golden and the oil becomes fragrant.
  3. Remove from heat and allow to cool.
  4. Bend asparagus gently until it breaks at a natural point and discard the ends.
  5. Toss asparagus with the infused olive oil and place in a single layer on a baking sheet, with one side edge.
  6. Season with salt and pepper. Sprinkle with crumbled feta cheese.
  7. Roast at 400°F for about 20 minutes or until cooked to your liking.
  8. Sprinkle with chopped parsley and squeeze lemon over the asparagus. Serve immediately.