This dish is another one of those I had stored in my drafts folder before the recent dramas took place on my website. I definitely enjoy asparagus but sometimes I feel it needs a little lift. I enjoy it even more when it is in season during the Spring. If you’re looking for a great side dish to add to the table you will not be disappointed with this. Serve the asparagus in the centre of the table and let everyone help themselves. Blanch it in some boiling water for a few minutes and then refresh it in some cold water to keep its beautiful, vibrant, green colour. Drizzle it with some tangy vinaigrette and for a Greek twist crumble some feta over it. I find the feta adds a wonderful tang to the whole dish. If you don’t like feta or can’t find it, you can always use a good quality Parmigiano Reggiano to give the asparagus an Italian twist! It’s such a versatile vegetable and one that features a lot in my kitchen. Just remember to snap off the “woody” ends when preparing and cooking it. This simple dish I’ve prepared today doesn’t require a lot of effort. Serve it with a crisp glass of white and you’re ready to go!
ASPARAGUS WITH FETA CHEESE RECIPE
- 2 bunches of asparagus, woody ends removed
- 100 grams of Greek feta cheese
For the Vinaigrette
- 1/4 cup of extra virgin olive oil
- a few good splashes of red wine vinegar
- 1 teaspoon of Dijon mustard
- salt and pepper to taste
- Boil the asparagus for approximately 2 minutes or until just tender. Refresh in some iced water immediately.
- Drain thoroughly and arrange on a plate or platter.
- Whisk the ingredients for the vinaigrette quite thoroughly and drizzle over the asparagus.
- crumble the feta cheese over the top and serve immediately
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{ 22 comments… read them below or add one }
Absolute perfection Peter. What time should I arrive for lunch?
Wonderful shots Peter. I love the idea of combining feta cheese with mustard here. Great Idea! Will you post the 1st asparagus shot on Flickr too (or did I miss it already).
Sooo very beautiful!
What gorgeous shots of the asparagus Peter! I think feta and asparagus make for a great combination! Now we just have to wait until they are back in season!
You are one elegant man. I had consultant here yesterday to help me change blog software. No importing can be done, so I have a big job ahead.
Oh Peter, one quick reminder. cooking to remember is dec. 1, next week. Thanks, can’t wait to see what you do. I think I’ll go comfort food.
it’s been ages since i have had asparagus – this stuff sells for 8 euro a kilo here in crete – and it comes from peru (seriously)
Beautiful and delightful! That combination is awesome and so are your pictures!
Cheers,
Rosa
That looks delicious. Great pictures. I love asparagus
I so want to be in Australia right now! That looks so lovely and springlike and I’m chilled here in MI today, even though it’s pretty sunny… As usual, gorgeous pictures, too!
I agree. Asparagus and Feta are a tasty pairing. A good side dish or starter. Enjoy the Spring weather while we wait for snow.
I love the idea of “Spring in Winter!” We get to cheat a bit in San Francisco and this is the sort of thing that makes living where it never snows so appealing. We’ll be giving this one a try. As always, beautifully photographed. Cheers, Steve & Jason
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I love asparagus and would love to try them with feta only they rarely reach Athens as all production goes to exports.
A very elegant starter, especially with a flute of champagne.
I am thankful that we can find decent asparagus year round. This is on the list Peter.
Fresh produce like this really is best served simply and it looks like you’ve done a fine job of it. Makes me pine for summer though. It’s finally feeling like winter over here and I can’t wait till it starts warming up again.
Delicioso Peter
. We are lucky here to find them now too.
That friend of mine came back from Australia and he fell in love with the people, the landscape, the wild… I hope I can visit it too one day
I just found my love for asparagus this past spring and my favorite way to eat them is in simple recipes like this. I love it!
Did you get a new camera? I am thinking about upgrading mine, but I can’t decide which one I want LOL.
Simple, and absolutely delicious!
This looks so fresh and delicious. We can never find good asparagus in Greece, as most of the production is exported.
I make asparagus with feta, capers + a bit of juice, a touch of melted butter or olive oil, a tiny splash of fresh lemon juice, and sea salt – YUM. This sounds similar and just a good, can’t wait to try it!
I love this recipe, I have now tried it but I used Stilton cheese instead of Feta. I found that it brought out a much stronger flavour from the asparagus. I took inspiration from the Stilton blog on their website check it out. Here is the URL: http://www.stiltoncheese.com/blog, the blog is written by ex food journalist Neil Sowerby so it’s very interesting.
Keep up the good work!
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