Thursday, April 11, 2013

Roasted Asparagus with Feta

Mom made this dish as her contribution for Thanksgiving dinner. We love it and have made it often. We now have a new family tradition for Thanksgiving. Who needs green bean casserole, anyway?

2 pounds fresh asparagus, trimmed
1 tablespoon olive oil
Kosher salt to taste
2 medium tomatoes, seeded and chopped
1/2 cup crumbled feta cheese

Arrange asparagus in an ungreased 13 in x 9 in baking dish. Drizzle with oil and sprinkle with salt.

Bake, uncovered, at 400 degrees for 15-20 min or until tender. Transfer to a serving dish; sprinkle with the tomatoes and feta cheese. Serve immediately. YIELD: 6 servings.

My Changes:
  • I usually break the asparagus in half when I put it in the baking dish to make it easier to arrange.
  • I don't measure the olive oil--I just drizzle it over the asparagus then I move the asparagus around so that each piece will have some oil on it.
  • Be careful with the salt! It is easy to get it too salty. I usually just use a pinch (or 2).
  • I bake in a glass baking dish so don't bother to transfer to a serving dish. 
  • After I add the tomatoes and feta cheese, I mix it all up.
Don't throw away the trimmings! Microwave or sauté them and serve them to the dogs for a healthy and tasty addition to their meal.

1 comment:

  1. I love it. Even leftovers are good (if you have any)


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