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Our roasted garlic asparagus with feta is tossed in a garlic lemon marinade and roasted to caramelize flavors in the asparagus then topped with feta!
This roasted garlic asparagus with feta just maybe the best asparagus you’ve ever eaten! High praise you say? Well, this has been one of the most popular recipes on our site since we published it, way back in 2014. We love it for Sunday suppers, holidays, and when I have a little extra time to marinade during the week.
When I find a really good, new recipe for veggies, I’m beyond happy. I’m elated! Finding cookie recipes or, say, a new cake recipe that I like, is always tremendously easy. I hardly even have to look for those kinds of new recipes and it seems I have half a dozen on a list to try!
Veggie recipes on the other hand, not so easy! Let’s face it, most of us desperately need to eat more veggies and let me tell ya, I lead the pack on this issue! If you’re a regular reader to this blog you know I’ve mentioned this situation before! I struggle to eat my veggies!
If you’re planning a holiday menu, be sure to browse my Easter Side Dishes for more fresh, crowd-pleasing recipes. And if you’re looking for more ways to use asparagus, I hope you’ll also try my Sautéed Asparagus and Chicken Pasta Salad with tender asparagus.
ROASTED GARLIC ASPARAGUS WITH FETA INGREDIENTS
- Asparagus: If you’re able to, but the thin stalks. They’re the most tender.
- Olive Oil: I like EVOO.
- Garlic: Fresh garlic not the stuff that comes suspended in the weird liquid!
- Zest: Don’t skip the fresh lemon zest! It’s an important ingredient in this dish.
- Oregano:
- Red Pepper Flakes: We use a small amount but if you’re sensitive to spice, feel free to omit. Especially for kiddos.
- Feta: Remember that feta is a salty cheese so season with salt carefully.
- Lemon Juice: This dish deserves fresh lemon juice. You need it for the zest anyway. Skip the stuff in the plastic bottle.
TIPS
- Coat It! It’s important that all the asparagus gets well coated with the infused oil so make sure you toss it well and spread the garlic out a bit, don’t just pour it on top of the asparagus.
- Single Layer: I toss the whole thing right on the baking sheet I’m going to use then straighten the asparagus out into a single layer.
- Use 2: You may need to use 2 baking sheets in order to get a single layer depending on the thickness of your asparagus. You don’t want to crowd the asparagus or it won’t roast properly.
- Lighten Up! Also, if you’d like to lighten the dish up a bit, you can use a portion of the oil, say even half of it, not the entire amount. It will still be amazing!
HOW TO STORE AND MAKE AHEAD
- How Long Can You Keep This In The Fridge? Leftovers can be kept in the fridge for 3-5 days in an airtight container.
- Can You Freeze This? If you’re planning to freeze for later, slightly undercook the asparagus. Cooked asparagus will last in the freezer for 10-12 months.
- Make-Ahead Tips: This is best served freshly cooked.
- Food Safety: If you’d like more info on food safety check out this link.
SERVING RECOMMENDATIONS
This is great with most main dishes. We love it with our creamy lemon chicken (one of my personal fav’s!), smothered chicken, buttermilk roasted chicken, simple chicken Milanese, Mississippi chicken, and lemon pepper chicken.
Feel more like beef? Try it with our Salisbury steak, boneless short ribs, Swiss steak, Mississippi pot roast, or our better than the Sopranos, steak pizzaiola!
HOW TO MAKE ROASTED GARLIC ASPARAGUS WITH FETA
- In a 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 from heat and let it cool.
- On a rimmed baking sheet, toss asparagus with infused oil until well coated.
- Roast asparagus in the preheated oven.
- Squeeze lemon over asparagus and serve.
***See the full instructions below.
MORE REALLY DELICIOUS VEGETABLES
- Arkansas Green Beans
- Paula Deen Corn Casserole
- Brown Sugar Glazed Carrots
- Southern Style Green Beans
- Fried Eggplant
- Cheesy Roasted Brussels Sprouts
- Tennessee Onions
- Crockpot Creamed Corn
- Corn Pudding
- Sweet Corn Casserole
- Green Bean Casserole
- Crack Green Beans
- Scalloped Corn
- Roasted Brussels Sprouts with Pancetta and Sage
- Candied Carrots
- Honey Butter Skillet Corn
- Roasted Potatoes and Carrots
- Sheet Pan Mediterranean Vegetables
TRIED THIS RECIPE?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Roasted Garlic Asparagus with Feta
Ingredients
- 2 pounds fresh asparagus trimmed
- 1/4 cup olive oil
- 4-6 cloves garlic 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
Instructions
- In a small saucepan, heat the olive oil (1/4 cup), garlic (4-6 cloves), lemon zest (1 teaspoon), oregano (1 teaspoon), and red pepper flakes (1/4 teaspoon) over low heat just until the garlic starts to become golden. Remove pan from heat and cool for about 10 minutes. (Garlic will continue to brown a bit more)
- Preheat oven to 425ºF (218ºC).
- On a rimmed baking sheet, toss asparagus(2 pounds) with infused oil until well coated. Arrange asparagus into a single layer, using a second baking sheet if necessary. Sprinkle with salt and pepper. Toss feta (1/2 cup) evenly over the asparagus.
- Roast asparagus in the preheated oven for 10-12 minutes until it reaches the desired tenderness.
- Cut lemon in half, and squeeze lemon over asparagus and serve.
Fans Also Made:
Notes
- Coat It! It’s important that all the asparagus gets well coated with the infused oil so make sure you toss it well and spread the garlic out a bit, don’t just pour it on top of the asparagus.
- Single Layer: I toss the whole thing right on the baking sheet I’m going to use then straighten the asparagus out into a single layer.
- Use 2: You may need to use 2 baking sheets in order to get a single layer depending on the thickness of your asparagus. You don’t want to crowd the asparagus or it won’t roast properly.
- Lighten Up! Also, if you’d like to lighten the dish up a bit, you can use a portion of the oil, say even half of it, not the entire amount. It will still be amazing!
Nutrition
Source:Food.com
F***ing DELICIOUS!!! Have made it 3 times in 2 weeks and shared!! Thank you!
So happy you enjoyed this recipe, Christy!! Thanks so much for the comment and the 5 star rating!!
I plan to make this soon. I read through the recipe a couple of times and have these comment.
What nuts? I see no mention of nuts anywhere in the recipe.
Hi Susan. There are no nuts in this recipe. I believe other readers though the topping, in my photos, looked like nuts. It’s not. It’s feta cheese.
Will try this recipe as a side dish for VIP guests in a few days. I’m confused about 2 things, though and want to be extra careful for best results😆:
1) the feta. In the description it implies it’s put on top after roasting, but in the recipe it says to sprinkle it over before roasting. So which should I do?
2) the nuts. It looks like walnuts on top, and one review said she would leave the walnuts out because of a nut allergy. But I see no nuts in the ingredients list. Are nuts a good idea? How would pistachios be?
Thanks so much in advance for your responses. The recipe looks amazing!
Cathy
Cathy I have the same questions you did! Did you do the feta before or after baking? And how were the results?
This is a great recipe! I will be making this again for our Easter brunch
Not only is it delish but is a beautiful presentation on the table.
Thank you, Gail! It’s our staple here too. Thank you for your positive review 🙂
Omg you are the best, we love you from cyprus
Thank you so much, Leyla! 🙂
Fantastic recipe! I did some tweaks tho… I didn’t have a lemon (to my surprise and dismay) so I zested a navel orange and a lime, and then used the bottle lemon juice instead (I know, cringe). I made the marinade otherwise as instructed, tho I used fresh oregano and added some parsley and dried marjoram. After the garlics/ olive oil was cooling, I added the lemon juice and marinated the asparagus for about 15 minutes before cooking. I cooked the asparagus for 9 minutes, and then added the feta and cooked for another 5 minutes. Amazing. Delicious. Will definitely make again, and next time I’ll have the right citrus fruit!
Hi, Kristina! That’s wonderful, we love your tweaks and resourcefulness. It’s so good, right? Thanks for the positive feedback and 5-star rating 🙂
Best ever thank you!
Thanks, Dale! 🙂
Fantastic recipe. It’s a favorite in our house. I’ve shifted to using lime for a different flavor and leave off the nuts bc we have a nut allergy in the house.
Yay! Thank you, Ivy! <3