Has everyone discovered pinterest? I must confess, I easily waste more than a few minutes each morning checking out all the new recipe/craft/design ideas my friends have pinned. In fact, it was pinterest that inspired this little gem–the last time I was at home, my mom kept telling me about a recipe she found for asparagus with lemon and feta. She couldn’t find the recipe right then, so we improvised a little by drizzling our asparagus with a little olive oil and lemon juice, sprinkling it with feta and roasting it in the oven. After dinner, not a spear was left over!
This morning, I looked back through my mom’s old pins, and I actually found the link to the original recipe my mom wanted to try over at Once Upon a Chef. Turns out, we came pretty close with our improvised version, but Jennifer’s Grilled Asparagus and Feta Salad also sounds divine. She even threw her asparagus on the grill. Mmmmm, sounds perfect for summer! By the way, if you’ve never visited her blog before, I recommend you check it out right away–yummy photos and delicious looking recipes–I am especially looking forward to trying out her recipe for soft pretzels! Yum!
Roasted Lemon Asparagus with Feta
1 bunch asparagus
1/4 cup feta
Preheat the oven to 400 degrees F. Wash, dry and trim the ends of the asparagus. Slice into 2-2.5 inch pieces and evenly arrange on a baking sheet. Drizzle a little olive oil over the asparagus and roll them around so that they are all equally coated. (I actually used one of those Misto type olive oil sprayers to lightly coat my asparagus.) Sprinkle the asparagus with a little salt and pepper. Squeeze the juice of half a lemon over the asparagus and sprinkle with feta. I used about half a cup of feta, but there’s nothing wrong with using a little more. Bake for about 15 minutes, or until the fetta becomes a little golden on the edges. Serve warm.