I made this as a side for our Easter lunch. Hubby is trying to eat healthier these days, so we opted for 2 veggie sides, instead of a potato and a veggie side. Asparagus was on sale, so I grabbed a bunch, hoping to find some sort of recipe for them. We don't eat much asparagus and I really only tried it about a year ago. I really like it roasted, so I knew this recipe would be perfect and I was right. The asparagus was all caramelized, yet still slightly crunchy. The Feta added a nice saltiness and the lemon a refreshing bite. I didn't have any fresh lemon, so I substituted 1/4tsp of lemon pepper, for lemon zest. Hubby really enjoyed it, though the kids wouldn't even touch it, LOL. I guess I'll have to work on them a little bit.
Roasted Asparagus with Feta
Submitted by Katie on CFYF
1 3/4-2 lbs fresh crisp asparagus
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon lemon zest
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Kosher salt (to taste)
Fresh ground black pepper (to taste)
1-2 tablespoon chopped fresh Italian parsley
3-4 ounces crumbled feta cheese
1 lemon (juice of)
Preheat oven to 400F. Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool. Bend asparagus gently until it breaks at a natural point and discard ends. Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge). Season asparagus with salt and pepper. Sprinkle asparagus with crumbled feta cheese. Roast at 400F for 12 minutes or until cooked to your liking. Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds. Serve hot.