Roasted Garlic Asparagus with Feta

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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

1. 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.
2. Remove from heat and let it cool.
3. On a rimmed baking sheet, toss asparagus with infused oil until well coated.
4. Roast asparagus in the preheated oven.
5. Squeeze lemon over asparagus and serve.

***See the full instructions below.

MORE VEGETABLE SIDES

• Brown Sugar Glazed Carrots
• Southern Style Green Beans
• Fried Eggplant
• Tennessee Onions
• Crack Green Beans
• Sheet Pan Mediterranean Vegetables

Tried This Recipe?

If you enjoyed this asparagus recipe, please take a moment to leave a ⭐⭐⭐⭐⭐ star rating and a quick comment — I love hearing how it turned out for you!

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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen

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Roasted Garlic Asparagus with Feta

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!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 6 servings

Author: Kathleen

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

US Customary - Metric

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:

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  Air Fryer Green Beans
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  Sautéed Asparagus (How to Sauté Asparagus Perfectly Every Time)
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  Simple Roasted Peppers (Easy Oven Roasted Bell Peppers)

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Notes

1. 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.
2. 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.
3. 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.
4. 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

Calories: 152kcal | Carbohydrates: 9g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 148mg | Potassium: 352mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1230IU | Vitamin C: 19mg | Calcium: 112mg | Iron: 4mg

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Source:Food.com

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