Roasted Asparagus with Feta

If you're looking for a great side dish to add to the table, this asparagus with feta cheese is perfect. It's simple, delicious and will be a hit at your next dinner party.

Jump to:

• Why you'll love this recipe
• How to choose asparagus
• What goes into this recipe
• Recipe Variations
• How to make this recipe
• Expert tips 
• FAQ's
• More vegetarian recipes
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Why you'll love this recipe

• It's fresh.  The lemon flavour is so fresh and light - it shines through in this recipe.
• Make a little or a lot.  It's one of those recipes where it's easy to double or triple the number of ingredients and feed a crowd.
• Roasting the asparagus brings out its natural sweetness and is perfect for pairing with salty, sharp cheeses like feta.
• It's a great recipe on its own and the perfect side dish. Pair it with my Greek slow-roasted lamb and roasted Greek potatoes for a beautiful Spring lunch. Alternatively, serve it alongside my briam (Greek roasted vegetables) and some spanakorizo (Greek spinach rice) for a delicious and easy Greek vegetarian feast.

How to choose asparagus

• Asparagus season is typically in Spring - however, you can easily find them in the grocery store all year round.  
• Look for firm stalks with no bruises or wilting.
• Choose asparagus that is bright green and free of brown spots or dried out.
• Avoid asparagus that's experienced exposure to water or frost.

What goes into this recipe

• Asparagus - any fresh asparagus will work here. Thick or thin varieties both work well. Try purple, green or even white asparagus. The more delicate asparagus will cook a lot quicker.
• Feta Cheese - I'm using traditional Greek feta cheese made with sheep's milk. You could also use feta from goat or cow's milk. However, feta made with sheep's milk tends to have a slightly more intense flavour than other types of feta. You could also use feta crumbles. And remember, a little goes a long way!
• Lemon - Fresh lemon juice and lemon zest add a distinct freshness and work beautifully with the asparagus and feta. Sub with red wine vinegar if you don't have any on hand.
• Olive Oil - Use the most refined Greek extra virgin olive oil for maximum flavour. You can substitute with walnut or avocado oil.
• Fresh parsley (not pictured) - I've used a little parsley for extra flavour.
• Salt & Black Pepper - simple seasonings for a simple recipe.

Recipe Variations

• Make a vinaigrette with oil, balsamic vinegar and Dijon mustard. These flavours pair well with the feta too.
• Add chopped herbs such as basil, fresh oregano or marjoram.
• Add a little garlic and chilli flakes for extra zing.
• Use parmesan or blue cheese instead of the tangy feta.
• Add a few drops of truffle oil for a real highlight.
• If you want to get creative, try adding a squeeze of honey or maple syrup for an added sweet note.
• This recipe works well with broccoli and broccolini too.
• Try my version of grilled asparagus in foil - it's similar to this recipe but utilizes the grill.

How to make this recipe

• Step 1: Preheat the oven to 200° C / 400° F. Wash the asparagus and pat dry with a paper towel. Snap off the woody ends.

Alternatively, you can cut the woody ends with a knife.

• Step 2: Place the asparagus on a rimmed baking sheet in a single layer lined with parchment paper and brush with olive oil and sprinkle with salt and pepper. Bake until tender but still crisp, about 10 minutes. Remove from oven and set aside to cool slightly.

• Step 3: Combine the lemon juice, lemon zest, and olive oil in a small bowl. Whisk to combine and drizzle over the cooked asparagus.  

• Step 4: Place the roasted asparagus on a serving plate and top with crumbled feta cheese and freshly chopped parsley. Serve immediately.

Expert tips 

• You can skip the oven and blanch the asparagus instead if you prefer. Start by plunging them in some salted boiling water and simmer for 3-4 minutes. Then, refresh the blanched asparagus in ice-cold water to keep their green colour, drain them and drizzle over the lemon and olive oil dressing.
• Don't overcook asparagus. It should be just tender when pierced with a fork. 
• Always trim the woody, tough ends of the asparagus spears. This part is fibrous, stringy and unpalatable.

FAQ's

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This post was originally published in November 2009 but was updated with fresh content and pictures in May 2022.