INGREDIENTS
Roasted Asparagus:
- 450 g asparagus, washed and trimmed (the woodsy bottoms removed)
- 1 lemon, sliced
- 85 g crumbled feta cheese
- 1/4 cup chopped roasted almond
Honey-Lemon Dressing:
- 3 tbsp olive oil
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 garlic cloves, minced
- 1+1/2 tbsp honey
- 1 tsp Herbes de Provence
- 1 tsp salt
- a few cracks of pepper
DIRECTIONS
Heat oven to 220°C. In a container with fitted lid, combine: olive oil, lemon juice, half of the lemon zest (reserving other half), garlic, honey, herbs, salt and pepper. Mix well to combine (making sure the honey is integrated and not sticking to the bottom) and transfer into a dish large enough to accommodate asparagus stalks. Add the asparagus to the dish and intermingle with the dressing allowing the stalks to marinate in the flavors for 10-15 minutes (or overnight in fridge if you like).
Line a rimmed baking sheet with parchment and add lemon wedges along edges on either side. Spread marinated asparagus over top (they will be cozy which is fine) and invert all of the juices, herbs and bits.
Top the asparagus with crumbled feta and then top the feta with remaining lemon zest and a few cracks of pepper (you could also add red pepper flakes if that's something you enjoy).
Roast for about 10 minutes until the asparagus develops a nice deep green color and then switch oven to broil for about 2 minutes watching carefully to add pops of color to the feta (it won't really brown).
Remove from oven, sprinkle with almonds and serve in the pan with tongs (for casual barbecue style) or transfer in segments with a large spatula to a serving plate or individual dishes as preferred, making sure to scoop up some of those delicious juices with every serving!
Recipe by @inspirededibles
