Baked asparagus with feta

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 12 - 16

Soft feta cheese and a vinaigrette made with olive oil and champagne vinegar infuse juicy young asparagus with a bouquet of vibrant flavors. Roast the asparagus in the oven until the tips begin to crisp, then toss with the vinaigrette. Crumble the feta over the top so it melts into the hot asparagus, and serve with any meat dish. This juicy and healthy side dish will be a beautiful addition to any holiday table.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 bunches medium asparagus, ends trimmed
4 tbsp. l. olive oil
2 tablespoons Dijon mustard
4 tablespoons champagne vinegar
0.5 cups olive oil
1 cup crumbled feta

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: asparagus, feta cheese, champagne vinegar

Cooking the dish according to the recipe:

Preheat oven to 220°C.
Divide and toss the asparagus with olive oil, salt and black pepper, then spread in a single layer on two to three separate large baking sheets.

Place in the oven and roast until the stems are tender and the ends are golden brown and lightly charred, 10 to 12 minutes.
While the asparagus is roasting, prepare the vinaigrette. In a bowl, combine the Dijon mustard, vinegar, salt, and black pepper. Stir in the olive oil and whisk until emulsified. Taste for salt and adjust if necessary.
Remove the asparagus from the oven and arrange it on a serving platter. Drizzle with the vinaigrette and sprinkle with crumbled feta. Serve warm or at room temperature.

Categories:

recipe / Spring dishes / Festive dishes / Dinner party / Main courses / Side dishes / Vegetables and mushrooms / Patrick and Gina Neely

Similar recipes