Asparagus with Lemon, Olives and Feta
Serve this side dish warm, cold or at room temperature. It’s the perfect make-ahead side with green asparagus, tangy lemon and lemon zest and salty sprinkles of olives and feta.
Servings: 4 to 6
Calories: 100kcal
Ingredients
- Sea salt
- 1 lb asparagus tough stems trimmed
- 2 lemons
- ¼ cup pitted Kalamata olives quartered
- ½ cup crumbled Feta cheese
- Extra virgin olive oil
- Ground black pepper
Instructions
- 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.
- Slice 1 lemon into thin slices and set aside. Zest the other lemon and reserve the zest.
- To serve hot, heat 1 tablespoon 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.
- 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.
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
Calories: 100kcal | Carbohydrates: 11g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 344mg | Potassium: 315mg | Fiber: 4g | Sugar: 4g | Vitamin A: 970IU | Vitamin C: 35mg | Calcium: 138mg | Iron: 3mg
