Roasted Asparagus Sprinkled With Feta, Olive Oil and Dill

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

• Ready In: 15 mins
• Serves: 6

Ingredients

• 2  lbs asparagus, trimmed
• 3  tablespoons  greek extra virgin olive oil
•  salt
•  black pepper
• 1⁄2 teaspoon  pink peppercorns, crushed slightly in a mortar
• 2  teaspoons  snipped fresh dill
• 1⁄2 cup  crumbled feta
• 1  teaspoon  fresh strained lemon juice

Directions

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.