Feta Topped Asparagus Food

ROASTED ASPARAGUS WITH FETA

Steps:

• Arrange asparagus in an ungreased 13x9-in. baking dish. Drizzle with oil and sprinkle with salt. , Bake, uncovered, at 400° for 15-20 minutes or until tender. Transfer to a serving dish; sprinkle with tomatoes and feta cheese. Serve immediately.

ROASTED ASPARAGUS SALAD WITH FETA CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
• Bake in the preheated oven until asparagus are tender, about 20 minutes.
• Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.

ROASTED ASPARAGUS WITH FETA

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.

FRESH ASPARAGUS, TOMATO, AND FETA SALAD

Steps:

• Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

ROASTED BALSAMIC ASPARAGUS & CHERRY TOMATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.

ROASTED ASPARAGUS WITH FETA

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.

ROASTED ASPARAGUS & PEPPERS WITH FETA

Steps:

• Heat oven to 400ºF.
• Arrange asparagus in row on foil-covered baking sheet. Sprinkle peppers onto bottom ends of spears.
• Bake 20 minute or until vegetables are crisp-tender.
• Top with dressing and cheese.

ROASTED ASPARAGUS WITH FETA CHEESE

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.

ASPARAGUS AND FETA GRILLED CHEESE

Steps:

• Cook 5 trimmed asparagus spears in salted boiling water until crisp-tender, 2 to 3 minutes. Drain and pat dry. Top one 4-inch piece lavash (or other flatbread) with the asparagus, 2 tablespoons shredded mozzarella, 1 tablespoon finely crumbled feta, 1/4 teaspoon za'atar (Middle Eastern spice blend), a few thin slices red onion and another piece of lavash. Brown in butter in a nonstick skillet over medium heat until crisp, about 2 minutes per side. Sprinkle with more za'atar.

BEETROOT, FETA & ASPARAGUS SALAD

Steps:

• The day before: make the dressing. Put the oregano or marjoram, a pinch of salt and the garlic into a food processor and pulse to a paste. Add the lemon juice and whizz until smooth. Stir in the olive oil and season - it should be sharp and a bit salty.Cover and chill.
• Two hours before serving: bring a pan of salted water to the boil, add the asparagus and cook for 3 minutes. Drain and cool under the cold tap. Cover and keep cool.
• Put the beetroot in a large bowl and toss with twothirds of the dressing. Add the lemon zest and spring onions, cover and keep at cool room temperature with the remaining dressing.
• To serve: add the watercress to the beetroot and tear in the basil. Toss in the asparagus and season with freshly ground black pepper. Taste before adding salt as the cheese is quite salty.Mix lightly, so you don't dye everything pink, then pile into a serving dish. Crumble over the cheese and pour the remaining dressing on top.