You know spring has arrived when bunches of asparagus overtake the produce department at the market! Asparagus is one of our favorite spring veggies! The number one reason is because it’s so easy to roast in the oven and pairs with a variety of main dishes. We prefer to roast our asparagus because it keeps the stalks tender but makes the tips nice and crispy. Roasted Asparagus with Feta is by far one of our favorite dishes!
Never experimented with asparagus before because you weren’t sure how to know you were picking the right bunch? Not to worry, we’ve got you covered. When choosing asparagus, you want to look at the color of the spears which should be bright green or violet-tinged and check for firm stems. Take a good look at the tips as they are the first part to turn bad. The tips should be closed and compact. Also, fresh asparagus should have no smell. Don’t forget to check out the bottoms of the asparagus as they should be moist. If not using it right away trim about half an inch off of the bottom of the stem, stand the stalks upright in a glass jar or cup with an inch of cold water. Or wrap the stems with a moist paper towel and store in a plastic bag in the refrigerator.
To make our Roasted Asparagus with Feta, we prepared our asparagus as mentioned above, drizzled with some of our lemony latholemono sauce, and topped with feta cheese. By now, you know we’d add feta cheese to every recipe if we could! Pairing it with asparagus gives crisp asparagus and salty feta with each bite you take! A great addition to any spring buffet, and adds the perfect combination of color, texture, and flavor to any meal!
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Roasted Asparagus With Feta
Ingredients
- 1 large bunch fresh asparagus (about 1 pound)
- 3 tbsp olive oil
- 1 tbsp oregano
- ½ tsp pepper
- pinch of salt
- ¼ cup latholemono sauce
- ¾ cup crumbled feta cheese
Instructions
- Preheat oven to 375 degrees.
- Wash the asparagus and trim the woody ends by gently bending the stalk near the base. The asparagus will break in the right place, discard ends.
- Spray a large baking sheet with nonstick cooking spray.
- Arrange the spears in a single layer on the baking sheet. Drizzle with olive oil to lightly coat. Sprinkle with oregano, salt and pepper.
- Bake until the asparagus is tender, the length of cooking depends on how thick the stalks are. Thinner stalks only take about 10 minutes to roast, thicker can take up to 15-20 minutes.
- Remove spears from pan, and place on a serving dish.
- Drizzle the asparagus with the latholemono sauce, and top with feta cheese.
