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Roasted Asparagus Sprinkled With Feta, Olive Oil and Dill

Roasted Asparagus Sprinkled With Feta, Olive Oil and Dill created by Bergy

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

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 220C (500F).
  • Toss the asparagus with 2 tablespoons olive oil, salt, and pepper.
  • Place in a large shallow baking pan in one layer and roast until tender, abut 10-15 minutes.
  • Shake the pan once about halfway through roasting, to keep the asparagus from burning.
  • Remove and transfer to a serving plate.
  • Whisk together the remaining olive oil and lemon juice.
  • 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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RECIPE MADE WITH LOVE BY

@ThatSouthernBelle
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@ThatSouthernBelle
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"From the Summer 2006 edition of Kerasma's Greek Gourmet Traveler."
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  1. 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!
    Reply
  2. Bergy
    Our local asparagus is in now and I sure enjoyed it with this great recipe. It is very easy and very tasty
    Reply
  3. Bergy
    Roasted Asparagus Sprinkled With Feta, Olive Oil and Dill Created by Bergy
    Reply
  4. ThatSouthernBelle
    From the Summer 2006 edition of Kerasma's Greek Gourmet Traveler.
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