Roasted Asparagus with Lemon and Feta

by Brennans Market Admin

Serving Size: Serves 4-6


2 lbs Fresh Asparagus, trimmed

1/4 cup Olive Oil

4-6 Garlic cloves, minced

1 teaspoon fresh lemon zest

1 teaspoon dried oregano

1/4 teaspoon Red Pepper Flakes

salt, to taste

Black pepper, to taste

1/2 cup feta cheese, crumbled

1 lemon

Adapted From:

A beautiful side dish Easter, this would also work with most
brunch menus.

 In a small saucepan, heat the olive oil, garlic, lemon zest, oregano, and red pepper flake over low heat just until the garlic starts to become golden.  Remove pan from heat and cool about 10 minutes. (Garlic will continue to brown a bit more).Preheat oven to 425 degrees.

On a rimmed baking sheet, toss asparagus with infused oil until well coated. Arrange asparagus in a single layer, using a second baking sheet if necessary. Sprinkle with salt and pepper. Toss Feta evenly over asparagus.

Roast asparagus for 10-12 minutes until it reaches desired tenderness. Cut lemon in half and squeeze lemon over asparagus and serve.