Roasted Asparagus Sprinkled With Feta, Olive Oil and Dill |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
From the Summer 2006 edition of Kerasma's Greek Gourmet Traveler. Ingredients:
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.
|
|