Roasted Asparagus Sprinkled With Feta, Olive Oil and Dill
2
People talking
From the Summer 2006 edition of Kerasma's Greek Gourmet Traveler.
- Ready In:
- 15mins
- Serves:
- Units:
2
People talking
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
- 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
Contributor
@ThatSouthernBelle
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"From the Summer 2006 edition of Kerasma's Greek Gourmet Traveler."
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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!1Reply
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Our local asparagus is in now and I sure enjoyed it with this great recipe. It is very easy and very tasty1Reply
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From the Summer 2006 edition of Kerasma's Greek Gourmet Traveler.
