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Broiled Asparagus with Feta

Asparagus has long been one of my family’s favorite vegetables. My mom even used to pick the wild asparagus stalks that grew near the farm and blanche them, served with some butter of course.

I’m all for veggies cooked any number of ways, but broiling them is my new go-to method. They develop so much flavor and color this way. For this broiled asparagus with feta the toppings include freshly chopped dill, lemon juice, and the salty, creamy flavor of feta. It sounds dressed up, but this dish is so simple that you can add it to just about any dinner without much fuss.

Broiled Asparagus with Feta

To begin with you’ll need to cut the ends off and then cut the stalks in half. I found that many of mine needed to be cut higher up to prevent that stringiness of the bottom of the stalks from ending up in the final dish.

Once you’ve got them cut lay them out on a pan with some olive oil and salt and pepper. I ended up dividing the asparagus between 2 pans to ensure that they weren’t too crowded. This way more of the pieces can become browned and develop that lovely broiled flavor.

Broiled Asparagus with Feta

Once these come out of the oven all that’s left to do is to add the toppings and then watch as this tasty dish magically disappears from the table.

Broiled Asparagus with Feta

Serves 6

10m prep time

8m cook time

145 calories

Rated 5 out of 5
Rated by 1 reviewers

Allergens: Milk, Citrus

  • 2 lbs asparagus, ends trimmed and cut into halves
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • juice of 1 large lemon
  • 4 oz feta cheese, crumbled
  • 2 teaspoons freshly chopped dill
  1. Set oven to broil on high. Place a large, deep-sided, metal baking dish into the oven on a rack set about 4 inches from the broiler. Allow pan to heat up for 10 minutes.
  2. In a large bowl combine asparagus and olive oil. Carefully transfer asparagus to pan and season with salt and pepper. Cook for 4-8 minutes or until lightly browned and tender.
  3. Add asparagus to a large serving bowl and toss with lemon juice. Add cheese and dill on top and serve immediately.

Recipe adapted from Serious Eats.

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