Asparagus with feta with lemon zest - from Ottolenghi’s Plenty
The asparagus season has been particularly bountiful this year, so am having to expand my repertoire of asparagus recipes. This one is ever-so-slightly adapted from Ottolenghi’s wonderful new recipe book Plenty.
Throw a large bunch of asparagus (500g), ends trimmed, into a roasting dish. Drizzle with 1tbs rapeseed oil and sprinkle with Maldon sea salt. Place in a hot oven (200c) for around 10 minutes (or until the tips are nicely grilled). Transfer to a serving dish and sprinkle with crumbled feta (60g), the zest of 1 lemon, a little olive oil, and some freshly ground pepper.
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