Lemon Garlic Asparagus
Lemon Garlic Asparagus topped feta cheese, tomatoes and drizzled with Mediterranean flavours makes the perfect side dish! Extremely addictive and takes less than 10 minutes to cook! Crispy on the outside, nice and tender on the inside and full of incredible lemon, garlic and herb flavours!
Servings: 4 people
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons lemon juice fresh squeezed
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh parsley chopped
- 1 teaspoon dried oregano
- 2 teaspoons garlic minced
- 1 teaspoon salt
- 1 pinch cracked pepper to taste
- 1 pound asparagus spears woody ends removed
To Serve:
- 1/2 cup grape tomatoes halved
- 1/2 cup feta cheese crumbled
- 2 lemon wedges to serve
Instructions
Oven Method:
- Preheat your oven to 400°F (200°C). Lightly grease a rimmed baking sheet with nonstick cooking oil spray. Arrange asparagus on sheet in a single layer.
- Whisk together oil, juice, vinegar, herbs, garlic, salt and pepper. Pour half over the asparagus and toss to evenly coat.
- Roast for 8-10 minutes or until the asparagus is crisp on the outside and tender in the centre.
- Top asparagus with the tomatoes and feta cheese. Drizzle with remaining lemon dressing. Serve with lemon wedges.
Stove Top Method:
- Toss asparagus in half of the dressing and pan fry over medium heat until cooked to your liking (about 8 minutes while tossing occasionally).
- Drizzle with the remaining sauce and top with the feta and tomatoes. Serve with lemon wedges.
Notes
Tip:
- Snap off the woody dry ends of the asparagus. A quicker way when cooking a large bunch like this is to snap the end off one first, then line them all up on your chopping board and slice through the rest at the same length.
Nutrition
Calories: 208kcal | Carbohydrates: 8g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 800mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1.187IU | Vitamin C: 18mg | Calcium: 137mg | Iron: 3mg