Roasted Asparagus Sprinkled With Feta, Olive Oil and Dill

READY IN: 15mins
Recipe by ThatSouthernBelle

From the Summer 2006 edition of Kerasma's Greek Gourmet Traveler.

Top Review by Larawithoutau

This was very nice. I did not have the peppercorns. I didn't measure the olive oil, however, I know that I didn't use as the recipe called for. Added a little garlic powder to the lemon, dill mixture. Thanks for posting!

Ingredients Nutrition


  1. Preheat oven to 220C (500F).
  2. Toss the asparagus with 2 tablespoons olive oil, salt, and pepper.
  3. Place in a large shallow baking pan in one layer and roast until tender, abut 10-15 minutes.
  4. Shake the pan once about halfway through roasting, to keep the asparagus from burning.
  5. Remove and transfer to a serving plate.
  6. Whisk together the remaining olive oil and lemon juice.
  7. Pour over the asparagus, sprinkle the pink peppercorns, feta, and dill on top, and serve, garnished if desired with a wedge of lemon.

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