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Asparagus with lemon, olives and Feta can be served hot, cold or room temperature. Making it the most fuss-free side dish for a nice meal.

Looking for a simple, yet impressive side dish? Set your inner-chef free! This one is pretty perfect for a Mother’s Day, Easter or spring Sunday dinner. Let me give you a scenario that could play out with this delicious recipe:

Asparagus with Lemon, Olives and Feta

You place this dish down on the table and suddenly your inner-chef is out! Out there for everyone to see. They’re impressed. Audible ooos and ahhs. You brush it off, “It’s just a simple side dish,” you say.

Then they taste it. It’s the best thing they’ve ever tasted. All their favorite ingredients in one place!
You’re flattered. It will forever be a go-to!


The secret to a make-ahead recipe like this asparagus with lemon dish, is blanching. Green veggies love to be cooked this way.


To keep this recipe easy I blanched the asparagus. If you’ve never done this, don’t be concerned. It’s quite straight forward. All you need is, water! Yes, boiling water, and ice water.

Blanching cooks veggies to a tender-crisp texture. I know, that seems impossible. Really, though, they end up having a little bite to them, while also tasting cooked. It’s veggie perfection.

Asparagus with Lemon, Olives and Feta

To blanch your asparagus, make sure your water is boiling before adding the veg. The asparagus only cooks about 1 minute, so you want to make sure it doesn’t have to hang out in warm water while it waits for the boil. That would cause it to be overcooked. Also make sure you have your bowl of ice water at the ready. After 1 minute in the boiling water the asparagus gets “shocked” in the ice water. This simply stops the cooking.


For more vegetable deliciousness try these Tapenade Toasts with Roasted Vegetables.

You get perfectly cooked asparagus and not over-cooked, mushy veggies. Now you can serve the asparagus cold, right out of the ice water, or keep at room temperature, or as directed in the recipe, sauté it just to heat it through. Lemon zest and slices add fresh flavor, Feta and olives add a sharp saltiness. It will be the hit of the meal!


5 from 1 vote
Asparagus with Lemon, Olives and Feta
Asparagus with Lemon, Olives and Feta
Work Time
15 mins
Cook Time
5 mins
Total Time
25 mins
Serve this warm, cold or at room temperature. It’s the perfect make-ahead side dish with green asparagus, tangy lemon and salty sprinkles of olives and feta.
Course: Side Dish
Cuisine: American
Calories: 400 kcal
  • Sea salt
  • 1 lb asparagus tough stems trimmed
  • 2 lemons
  • ¼ cup pitted Kalamata olives quartered
  • ½ cup crumbled Feta
  • Extra virgin olive oil
  • Ground black pepper
  1. Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and just tender, about 1 min. Remove and dunk asparagus into a bowl of ice and water. Once cooled, remove and drain.
  2. Slice 1 lemon into thin slices and set aside. Zest the other lemon and reserve the zest.
  3. To serve hot, heat 1 tbsp olive oil in a skillet over medium-high heat and sauté asparagus until just hot, then proceed. To serve room temp, just assemble on a platter, cooled, as is.
  4. Mix the asparagus and lemon slices on a platter. Top with the olives, feta, lemon zest and drizzle with a little olive oil. Sprinkle with black pepper and serve.
Recipe Notes
The secret to a make-ahead recipe like this asparagus with lemon dish, is blanching. Green veggies love to be cooked this way.


Nutrition Facts
Asparagus with Lemon, Olives and Feta
Amount Per Serving
Calories 400 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 12g 60%
Cholesterol 66mg 22%
Sodium 1375mg 57%
Potassium 1260mg 36%
Total Carbohydrates 42g 14%
Dietary Fiber 16g 64%
Sugars 17g
Protein 23g 46%
Vitamin A 77.6%
Vitamin C 169.5%
Calcium 55.3%
Iron 63.8%
* Percent Daily Values are based on a 2000 calorie diet.

Try more spring recipes like these festive and fun Flower Cupcakes.

The cupcakes are decorated with little flowers and eggs made with delicious candy, on top of fluffy vanilla frosting.












Recipe and Food Styling: Tara Bench
Photography and Props by Nicole Gerulat

Learn how to food style for photography
Food Styling 101 

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