Roasted Asparagus Sprinkled With Feta, Olive Oil and Dill

ThatSouthernBelle's Note:

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

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 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.

Reviews

[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!

[Bergy]

Our local asparagus is in now and I sure enjoyed it with this great recipe. It is very easy and very tasty