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.