Roasted asparagus with egg, feta and olives.

Roasted asparagus with egg, feta and olives.

It’s asparagus season up here in northern Michigan and it’s a short one, so we usually try to eat it a couple of times a week.  Normally, we roast it on the grill, but I found this recipe in Fresh & Fast Vegetarian cookbook that was incredibly delicious, so I thought I would share it!

1 1/4 pounds asparagus

2 tablespoons extra-virgin olive oil

1/2 cup crumbled feta cheese

1 hard-cooked egg, chopped

1/4 cup chopped pitted Kalmata olives

2 tablespoons fresh dill

2 tsp lemon zest

Preheat oven to 450 degrees.  Spread the asparagus on a baking sheet and drizzle with 1 tablespoon of oil.  Sprinkle lightly with sea salt and black better.  Roast until tender, turning once, about 5 to 8 minutes.

Stir the feta, egg, olives, 1 tablespoon of the oil, and the dill together in a bowl.  Sprinkle the cheese mixture over the hot asparagus and roast again until warmed, about 5 minutes.  Sprinkle with the lemon zest.