Roasted Asparagus with Feta Recipe
My preferred way of having asparagus is roasted in the oven, just long enough to keep it crunchy but tender. I have a set time I use, but if you use
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Cooking tools:
- Oven
- Baking sheet
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Microplane
- Spoon
Ingredients
- 1 3/4 to 2 pounds fresh asparagus (fresh crisp)
- 1/4 cup oil (olive oil)
- 4 cloves garlic, minced
- 1 teaspoon lemon, zest of
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- kosher salt (to taste)
- fresh ground black pepper (to taste)
- 1 to 2 tablespoons fresh Italian parsley, chopped
- 3 to 4 ounces feta cheese (crumbled)
- 1 whole lemon (juiced, no seeds)
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