Ingredients
Scale
- 1 pound fresh asparagus, trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled feta cheese
- 1/4 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C). Wash and snap off the tough ends of the asparagus, placing them on a baking sheet.
- Drizzle the asparagus with olive oil, then sprinkle with salt and pepper. Toss to coat evenly and roast for 10-12 minutes until tender-crisp.
- Remove from the oven and let it cool slightly. Chop the roasted asparagus into bite-sized pieces.
- In a large bowl, combine chopped asparagus, feta cheese, cherry tomatoes, and red onion. Drizzle with lemon juice and sprinkle with parsley. Toss gently to combine.
Notes
- Choose fresh asparagus with firm, bright green stalks.
- Avoid overcooking; asparagus should be tender-crisp.
- Customize with other vegetables like bell peppers or cucumbers.
- Use high-quality olive oil for better flavor.
- Serve immediately for optimal taste and texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg