Roast asparagus with lemon, feta, mint and capers
(from Elyce123’s recipe box)
can also be made with cottage cheese, ricotta, young goat’s cheese or mozzarella
Source: delicious. May 2004
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 people
Categories: May
Ingredients
- 24 spears asparagus, washed and trimmed
- 2 tbsp olive oil
- generous pinch of sea salt
- generous fistful of roughly chopped mint, plus small leaves to garnish
- 2 tbsp capers, washed and squeezed dry
- 1/2 tsp cracked black pepper
- extra-virgin olive oil
- juice of 1 lemon
- 200g feta, crumbled
Directions
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Preheat the oven to its highest setting. Toss the asparagus, oil and salt in a mixing bowl and spread on a baking tray in a single layer. Cook in the oven for 10-15 minutes. How well done you want it is up to you. The softer and wrinklier, the sweeter.
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You can allow the asparagus to cool or dress it immediately, the cheese will start to melt if you scatter it over the warm asparagus.
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In a large mixing bowl, gently combine the mint, capers and black pepper with just enough extra-virgin olive oil to make it look like a rough sauce. Let it fall over the asparagus. Squeeze on the lemon juice and sprinkle with mint leaves on top, then scatter with crumbled feta. Better still, serve the cheese on slices of toast or bruschetta.