How do you like your asparagus? I almost always prefer it roasted, prepared with some extra virgin olive oil and a little salt and pepper. No matter how you like it, it’s a super easy and healthy side to serve and I just can’t get enough of it come spring time.
This time I decided to roast it with a little lemon pepper and feta cheese. The lemon pepper gives it a pop of flavor and the feta cheese accents it perfectly. Sprinkle the cheese on just before the asparagus is done roasting and it gets nice melty– perfectly creamy with each bite of crunchy asparagus. Assuming you like your asparagus just a little bit crunchy, ’cause I do.
PS. this is a great side for your Mother’s Day brunch, lunch or dinner! And speaking of mother’s, mine is coming this week to watch my kiddos so this momma can get away for a few days:) I’ve got the best mom ever.
- 1 bunch thin-speared asparagus, trimmed
- 2-3 tbsp extra virgin olive oil
- 1 tsp lemon pepper
- 1/2 tsp salt
- 3 tbsp feta cheese, crumbled
- Preheat oven to 425
- Place asparagus in a large bowl, drizzle with olive oil and toss to coat. Add lemon pepper and salt and toss to coat again. Spread asparagus out in a single layer on a parchment lined baking sheet. Rost, turning occasionally, for about 12-15 minutes until just tender, but slightly crisp. Sprinkle with feta cheese and return to oven for another 1-2 minutes until cheese is warm. Serve.