Saturday, March 22, 2014

Roasted Asparagus with Thyme and Feta

Happy spring, my friends!

When spring rolls around each year, I get so excited for the abundance of produce available in farmer's markets. Sure, you can buy asparagus all year round in the supermarket (like I admittedly did with this bunch...), but there's something about buying produce straight from the farmer, knowing where your food comes from, that makes it that much more delicious.

This recipe is pretty much as simple as it gets. Just goes to show that good food doesn't need to be messed with too much - sometimes, the easiest stuff is the most delicious! Even better,  this side dish is pretty freaking gorgeous. Serve it along side roasted salmon and couscous, or even topped with a runny-yolk fried egg for a simple-as-ever impressive meal for spring entertaining. Enjoy!

Roasted Asparagus with Thyme and Feta

Serves 4

  • 1 bunch thin-stemmed asparagus
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons olive oil
  • 1 pinch salt & pepper
  • 2 oz feta, crumbled
  1. Heat the oven to 425 degrees F. 
  2. Snap each asparagus spear about 2/3 of the way down (where it naturally snaps) to remove the woody end.
  3. Toss the asparagus with the fresh thyme, olive oil, salt, and pepper. Spread on a baking sheet and roast for 8-10 minutes, until tender.
  4. Serve topped with crumbled feta.

1 comment:

  1. Jackie...beautiful pictures and anything with Feta is a winner winner :)