My mom does an amazing version of this dish where she uses shaved parm instead of feta—but I feel feta is a little more summer-y and fresh. Either way, it was probably the only reason my sisters and I ever ate asparagus growing up… Cheese could talk me into anything! You could serve me shredded rubber tire-fire nachos with queso on top and I’d be delighted.
This recipe seemed almost too simple to post, and yet it’s stupid to avoid sharing an idea or a flavour combination because of its simplicity. “Blog food,” as I sometimes think of it, stresses me out in its attempts to be so unique that it becomes exhausting.
I also couldn’t go an entire spring season without posting a recipe featuring asparagus, It’s probably a law somewhere.
Simple Asparagus with Roasted Feta
Serves 2 – 4
2 bunches asparagus, rinsed
2 tbsp. extra virgin olive oil
1/2 – 3/4 c. crumbled feta cheese
Coarse kosher salt, to taste
1. Preheat oven to 400 degrees, line a baking sheet with parchment paper. (You may need more than one sheet, just make sure there’s enough room for the stalks to get roasty.)
2. Clean the asparagus by snapping off the bottom of the stalks, which will break at a natural point. Discard the inedible woody parts that break off.
3. Arrange the asparagus on a baking sheet and drizzle with olive oil, tossing to coat. Lightly sprinkle with salt.
4. Place in oven and roast for 10-15 minutes or until just starting to brown.* Remove and sprinkle with crumbled feta. Return to oven for 10 minutes until stalks have some crispiness and feta has melted.
*Asparagus stalks can be very thick or very thin—adjust cooking times accordingly!