Best Roasted Lemon Feta Asparagus Recipes

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ROASTED ASPARAGUS WITH FETA



Roasted Asparagus with Feta image

Make and share this Roasted Asparagus with Feta recipe from Food.com.

Provided by PalatablePastime

Categories     Cheese

Time 22m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 3/4-2 lbs fresh crisp asparagus
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon lemon, zest of
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
kosher salt (to taste)
fresh ground black pepper (to taste)
1 -2 tablespoon chopped fresh Italian parsley
3 -4 ounces crumbled feta cheese
1 lemon (juice of, no seeds)

Steps:

  • Preheat oven to 400F.
  • Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
  • Bend asparagus gently until it breaks at a natural point and discard ends.
  • Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
  • Season asparagus with salt and pepper.
  • Sprinkle asparagus with crumbled feta cheese.
  • Roast at 400F for 12 minutes or until cooked to your liking.
  • Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
  • Serve hot.

LEMON-ROASTED ASPARAGUS



Lemon-Roasted Asparagus image

When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
1/4 cup olive oil
4 teaspoons grated lemon zest
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED ASPARAGUS WITH LEMON



Roasted Asparagus With Lemon image

Make and share this Roasted Asparagus With Lemon recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 18m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs asparagus
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 lemon, zest of
salt & freshly ground black pepper, to taste
1 lemon, cut into 8 wedges

Steps:

  • Position a rack in the upper third of an oven and preheat to 450°F.
  • Snap off the tough stem ends from the asparagus spears and arrange the spears on a baking sheet.
  • In a small bowl, whisk together the olive oil, garlic and lemon zest.
  • Brush the asparagus evenly with the oil, turning the spears to coat well, and season generously with salt and pepper.
  • Arrange the lemon wedges around the asparagus.
  • Bake until the asparagus is tender and just turning golden, 6 to 8 minutes.
  • Transfer the asparagus to a warmed serving platter and drizzle with the pan juices.

Nutrition Facts : Calories 88.5, Fat 7, SaturatedFat 1, Sodium 16.6, Carbohydrate 6.4, Fiber 2.9, Sugar 1.5, Protein 2.9

ROASTED ASPARAGUS SPRINKLED WITH FETA, OLIVE OIL AND DILL



Roasted Asparagus Sprinkled With Feta, Olive Oil and Dill image

Make and share this Roasted Asparagus Sprinkled With Feta, Olive Oil and Dill recipe from Food.com.

Provided by ThatSouthernBelle

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 126.2, Fat 9.7, SaturatedFat 2.9, Cholesterol 11.1, Sodium 160.9, Carbohydrate 6.8, Fiber 3, Sugar 2.5, Protein 5.4

ROASTED ASPARAGUS WITH FETA



Roasted Asparagus with Feta image

Categories     Vegetable     Side     Roast     Vegetarian     Quick & Easy     Feta     Asparagus     Spring     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

2 1/2 pound medium asparagus, trimmed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ounce feta (preferably French), crumbled (1/2 cup)

Steps:

  • Put oven rack in lower third of oven and preheat oven to 500°F.
  • Toss asparagus with oil, salt, and pepper in a large shallow baking pan and arrange in 1 layer. Roast, shaking pan once about halfway through roasting, until asparagus is just tender when pierced with a fork, 8 to 14 minutes total. Serve asparagus sprinkled with cheese.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE --COURTESY MELISSA D'AR



Roasted Asparagus With Lemon Vinaigrette --Courtesy Melissa D'ar image

Simple, fresh, and bright. Serve warm or cold. Recipe by Melissa d'Arabian, winner of "The Next Food Network Star" 2009. Her show is called "Ten Dollar Dinners with Melissa d'Arabian". This recipe is from "Savory Savings" episode. This would be wonderful dish for a picnic. COOKS NOTE: I had more asparagus then the recipe called for so I doubled the Vinaigrette but used only about 3/4 of it. Since you have the whole lemon anyway, you might as well double it. I did not want to saturate the asparagus but felt it needed more. I also used some of the lemon zest as a garnish and served it chilled. It was wonderful...

Provided by JTsMom

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 lb fresh asparagus, washed, woody stems removed
2 tablespoons extra virgin olive oil
kosher salt & freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
kosher salt & freshly ground black pepper, to taste

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash asparagus well to remove any sand from the tips, break off woody part of stem by holding the stalk at each end and gently bending until it snaps. pat asparagus dry.
  • In a large bowl toss asparagus with the olive oil, and liberally season with salt and pepper.
  • Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes. If you are using the really "skinny" stalks, be careful not to over roast them.
  • Meanwhile, make the vinaigrette, see Cooks Note:.
  • In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
  • Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

ROASTED ASPARAGUS WITH FETA CHEESE



Roasted Asparagus with Feta Cheese image

Provided by Patrick and Gina Neely : Food Network

Time 30m

Yield 12 to 16 servings

Number Of Ingredients 7

4 bunches medium asparagus, ends trimmed
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoon Dijon mustard
4 tablespoons champagne vinegar
1/2 cup olive oil
1 cup crumbled feta

Steps:

  • Preheat the oven to 425 degrees F.
  • Divide and toss the asparagus with the olive oil, salt, and pepper, and arrange in a single layer on 2 to 3 separate large rimmed baking sheets.
  • Place in the oven and roast until the spears are tender and the tips are turning golden and slightly charred, 10 to 12 minutes.
  • Prepare the vinaigrette while the asparagus is roasting. To a bowl, add the Dijon mustard, vinegar, salt, and pepper. Whisk in the olive oil to emulsify. Taste for seasoning and adjust, if necessary.
  • Remove the asparagus from the oven and place on a serving platter. Drizzle with the vinaigrette and sprinkle with the feta cheese. Serve warm or at room temperature.

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