If you are looking for a tangy, fresh asparagus side dish that can be ready in less than 30 minutes, this easy Roasted Asparagus With Lemon, Feta and Walnuts is that dish!
As we enter the holiday season, menu planning is foremost in our minds. This year is the perfect time to try something new, to go for something different. You can serve this roasted asparagus as a perfect side to meat, fish, chicken, but with the beautiful bright and colorful presentation, it is also fancy enough to add to your holiday table.
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Asparagus is a great vegetable with a neutral flavor that is so easy to cook and dress up with sauces and dressings. Chances are, you will be able to please everyone at your table with a tasty baked asparagus dish. Who doesn't like asparagus?
Here, we are serving this dish with a fresh lemony dressing that is added after the asparagus is baked to perfection. The official name for this dressing is gremolata, and it is often served with vegetables, meat or fish. Seriously, it completely changes everything.
In this roasted asparagus side dish, the combination of all of these flavors in the gremolata--tangy lemon, salty feta, crunchy walnuts, earthy parsley, sweet cilantro and pomegranate, definitely gives this once neutral ordinary baked asparagus, zing!
Ingredients
extra virgin olive oil
asparagus with ends trimmed
salt and pepper
garlic, minced
crushed walnuts
chopped flat leaf parsley
chopped cilantro
lemon zest (reserve lemons)
feta cheese
pomegranate arils
butter
Instructions
Preheat oven to 400F.
To prepare the asparagus for baking, snap or trim the bottom off of each piece. Place asparagus coated in olive oil onto a sheet pan with parchment paper. Season with salt and pepper. Roast until browned, approximately 20 minutes, depending on the thickness of asparagus. Melt butter in the microwave in a separate dish.
While asparagus roasts, prepare the dressing.
To make the gremolata, first, chop parsley, feta, garlic, cilantro, garlic, walnuts and zest lemon. Remove seeds from the pomegranate. Place those ingredients (except for the butter) into a mixing bowl, mix well, season with salt and pepper.
Take the asparagus out of oven and check for tenderness and place it onto your serving dish. Next, spread the gremolata mixture over the asparagus, beginning at the ends of asparagus. Drizzle melted butter over the tips of the asparagus. Squeeze lemon juice over the entire dish, garnish with lemon zest and pomegranate and serve.
Variations
To make this dish vegan, use vegan butter and vegan feta cheese.
Equipment
The best lemon zest is made with a lemon zester. It enhances the flavor of the dish significantly.
Storage
Roasted Asparagus can be kept in the refrigerator for 5-7 days, and is great for leftovers.
Top tip
When shopping, choose the best asparagus that is available. The stalks should be bright green, firm, and tips should be closed. Store your asparagus upright with stems down in water.
Laura Fisher
Can’t wait to make this!
foodiechefteam
Thanks Laura, I hope that you enjoy it.