Sesame Roasted Asparagus with Whipped Feta.
The perfect spring (or summer) side dish easily doubles as an appetizer. Olive oil roasted asparagus, tossed with sesame seeds, garlic, and lemon zest - served over creamy, salty whipped feta cheese, and topped off with crispy, torn ciabatta breadcrumbs!
Calories: 576kcal
Ingredients
- 1 cup roughly torn ciabatta or sourdough bread
- 1/3 cup extra virgin olive oil
- 1 large bunch thin asparagus, ends trimmed
- 2 tablespoons raw sesame seeds
- zest of 1 lemon
- 2 cloves garlic, smashed
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
Whipped Feta
- 8 ounces feta cheese
- 1/4 cup plain greek yogurt
- 2 tablespoons extra virgin olive oil
Instructions
- 1. Preheat the oven to 425 degrees F. 2. On a baking sheet, toss the bread with 2 tablespoons olive oil and a pinch of salt. Arrange in a single layer. Transfer to the oven and bake 10 minutes or until crisp.3. In a 9x13 inch baking dish, toss together the remaining 1/4 cup olive oil, asparagus, sesame seeds, lemon zest, garlic, crushed red pepper flakes, salt and pepper. Transfer to the oven and roast for 20-25 minutes or until the asparagus is lightly charred. Remove from the oven and remove the asparagus from the baking dish.4. Let the oil cool slightly in the dish, then add the vinegar and honey. Reserve this oil mix for serving over top. 5. Meanwhile, make the feta. In a food processor, combine the feta, greek yogurt, and olive oil. Pulse until completely smooth and creamy, scraping down the sides if needed, about 3 minutes. Add a pinch of pepper. Pulse to combine. The feta can be kept in the fridge for up to 3 days. 6. To serve, spread the feta out onto a large serving plate or shallow bowl. Spoon the asparagus over top and then drizzle on the reserved oil mix. Top with bread crumbs. Serve warm or at room temp.
Nutrition
Calories: 576kcal