Asparagus with Feta and Tomatoes
For authentic Feta, look for a red and gold seal marked Protected Designation of Origin (PDO), which identifies a product as originating from a certain region, area or, in some exceptional cases, a country, whose quality or characteristics are due to the particular geographical environment or production process.
Servings: 2
Calories: 158kcal
Ingredients
- 16 ounces asparagus stem ends trimmed
- 1 tablespoon extra-virgin olive oil
- 1 ounce feta preferably PDO, crumbled into large pieces
- 1 cup grape tomatoes or 1 large ripe tomato cut into 1-inch pieces
- 1/2 teaspoon Aleppo pepper
- Coarse kosher salt and freshly ground black pepper
Instructions
- Heat the oven to broil. Line a rimmed baking sheet with a nonstick silicone baking mat or aluminum foil. Place the asparagus on the prepared baking sheet. Drizzle with olive oil and season with pepper. Transfer to the oven and roast until lightly charred and wilted, shaking once during cooking, about 5 minutes.
- Remove from the oven. Scatter feta chunks and tomato over the top. Return to the oven and bake until the feta has softened and the tomatoes are warmed through, about 3 minutes. Serve immediately.
Nutrition
Calories: 158kcal | Carbohydrates: 12g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 228mg | Potassium: 644mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2395IU | Vitamin C: 23mg | Calcium: 132mg | Iron: 5mg