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    Home » Recipes » Side Dishes » Roasted Asparagus with Feta

    Roasted Asparagus with Feta

    Published: Apr 7, 2016 · Last updated: Jul 9, 2018 by Marissa · As an Amazon Associate I earn from qualifying purchases.

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    A plate of roasted asparagus topped with feta cheese.

    Fun fact: My dad has a thick Greek accent and when he says asparagus in English, it sounds like "Spartacus."

    Growing up, I'm not sure if I liked asparagus. I don't recall eating it all that much, but at some point in my adult life I became a fan, though that was the case for a lot of vegetables. I really didn't like brussels sprouts as a kid and now they're commonly eaten around here (I especially love brussels sprouts with bacon).

    Even though it just snowed a couple days ago and I had to shovel the driveway, spring is pretty much here and with that, comes tasty vegetables in season, like asparagus! When I saw fresh asparagus at the store the other day, I knew exactly what I wanted to with it and that's share this recipe of roasted asparagus with feta with you.

    Closeup of asparagus on a tabletop with assorted spices and garlic.

    It's a simple side dish with all of the flavor (I've been a huge fan of that lately) that can be ready in roughly twenty minutes from prep to table. That's good for your lounging time!

    How to make roasted asparagus with feta

    This easy peasy recipe calls for olive oil, garlic, Greek oregano, red pepper flakes, lemon (zest and juice), and the wonderful, glorious feta cheese, crumbled into velvety goodness. However, do not buy that pre-crumbled "feta" stuff. You know what stuff I'm talking about. Get your hands on good quality feta because if you don't, the world will implode on itself. You don't want to be responsible for something like that. Trust me.

    I'm a huge fan of Dodoni and get it from the local Greek shop, but I've seen it at some grocery stores too! If you can't find Dodoni, there's a high chance you'll at least find Mt. Vikos which is also really good. Honestly, any feta is good if it's truly authentic. Just don't, for the love of feta, buy the kind in a plastic tub that comes pre-crumbled. Please.

    Closeup of sliced feta cheese.

    Besides, crumbling that ish yourself is an easy task. And you won't be sacrificing any flavor. I call that a win.

    Closeup of crumbled feta in a small bowl next to garlic cloves and asparagus.

    Prepping the asparagus is easy: you snap off the woody ends using your fingers (they will naturally break where the tender part of the vegetable begins; it's about an inch or so of a piece that will break off). Then, you rinse away any dirt or grit and pat dry with a tea towel.

    The next step is infusing the oil with other ingredients by heating the oil in a small pan over medium-low heat. It'll take a few minutes for the oil to heat up, but you don't want to rush it or have it get too hot because everything will burn and that's a sad infusion gone wrong.

    As for the pan, any small skillet or pot will do, I use this adorable mini 3.5-inch cast iron skillet. I half purchased it as a joke, but it turned out to be my go-to for melting butter and other small melting/heating tasks, like infusing oil. 😀

    You can test the heat of the oil by adding in a droplet of water and if it's sizzling, even just a little, you're good to go. Add in the garlic, lemon zest, red pepper flakes, and oregano and allow it to cook for a couple minutes, then remove from heat and let cool a little.

    Sizzling. ↓

    A small skillet of garlic, spices, and oil.

    Then, you combine the asparagus in a large bowl with the infused oil, salt and pepper and lay it out on a sheet pan and top it with feta. Pop it in the oven for 10-12 minutes.

    Asparagus topped with feta on a baking tray.

    When it's done, take it out of the oven, top it with freshly squeezed lemon juice and dig in!

    Roasted asparagus topped with feta on a plate.

    Kitchen Tools Used:
    • Citrus squeezer
    • Pairing knife
    • Pyrex 4-quart bowl
    • 3.5-inch mini cast iron skillet
    • Half sheet pan
    A plate of roasted asparagus topped with feta cheese.

    Roasted Asparagus with Feta

    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Greek
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Total Time: 22 minutes
    Servings: 4 people
    Author: Marissa

    Ingredients

    • 2 pounds asparagus
    • ¼ cup olive oil
    • 4-5 garlic cloves, minced
    • 2 ounces feta, crumbled (about ½ cup)
    • 1 teaspoon lemon zest
    • 1 teaspoon dried Greek oregano
    • ¼ teaspoon red pepper flakes
    • ½ teaspoon kosher salt
    • freshly ground black pepper
    • 1 lemon, halved

    Instructions

    • Preheat the oven to 400 degrees.
    • Remove woody ends from the asparagus and rinse well. Pat dry with a paper or tea towel and set aside.
    • Pour olive oil into a small pan and heat over medium-low heat; you want the oil to be heated, but not too hot or the ingredients will burn. Add in the garlic, lemon zest, oregano, and pepper flakes and cook for two to three minutes, until the garlic just becomes golden. Remove from heat and set aside to cool slightly.
    • In a large bowl, combine the asparagus, salt, pepper, and infused oil. Mix well to coat the asparagus evenly.
    • Lay out the asparagus on a baking sheet in an single even layer. Top with crumbled feta cheese and put in the oven for 10-12 minutes.
    • Remove from oven and squeeze fresh lemon juice over the asparagus.
    • Enjoy!
    Did you make this recipe?Mention @omgfoodblog and hashtag it #omgfoodblog!

    Disclaimer: This post may contain Amazon affiliate links, which means I make a small commission if you make a purchase through them. By purchasing through these links, you are helping support this site! I only recommend items I personally own and love.

    Pinterest banner for roasted asparagus with feta.

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    Reader Interactions

    Comments

    1. Kristen says

      April 08, 2016 at 8:28 am

      Nothing beats roasted veggies but top it with feta 🙂 YUM!!

      Reply
      • Marissa @ OMGfood says

        April 08, 2016 at 5:50 pm

        Damn straight! <3

        Reply
    2. Dorothy Dunton says

      April 08, 2016 at 5:19 pm

      Hi Marissa! Perfect timing as our asparagus patch is just starting to produce! I almost always have feta on hand and crumbling your own is definitely the way to go, just like shredding cheese yourself. I didn't know how much I liked Greek food until I found your blog!! 🙂

      Reply
      • Marissa @ OMGfood says

        April 08, 2016 at 5:52 pm

        Yesssss, cheese in general is a great staple to keep around. I'm so glad you like Greek food! (And that you found my blog). <3

        Reply
        • Dorothy Dunton says

          April 11, 2016 at 10:03 pm

          Hi Marissa! I meant to mention that I have a 6" cast iron skillet that belonged to my great grandmother. Perfect for frying up a couple of eggs or grilling a sandwich! 🙂

          Reply
          • Marissa @ OMGfood says

            April 13, 2016 at 4:23 pm

            I have a 6" one too! It's my go-to for sandwiches, especially. I love cast iron!

            Reply
    3. Carol Borchardt says

      April 08, 2016 at 7:32 pm

      I love the Greek twist you put on asparagus! We're feta fanatics too so always have some around. Making this!

      Reply
      • Marissa @ OMGfood says

        April 09, 2016 at 4:51 pm

        Thanks, Carol! I hope you love it. <3

        Reply
    4. Heather Cole says

      June 28, 2018 at 7:23 pm

      5 stars
      How much feta do you usually use?

      Reply
      • Marissa @ OMGfood says

        July 09, 2018 at 9:13 pm

        Whoops, didn't realize I forgot to include the feta in the recipe instructions - thanks for catching that! I use about 2 ounces (1/2 cup when crumbled).

        Reply

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