Asparagus with feta, lemon and dill
Cooking asparagus without water really intensifies the flavour, so I either put it on the barbecue (cook it while the meat rests) or roast it in the oven.
The fresher the asparagus, the quicker it becomes soft.
This recipe originally appeared in House and Garden magazine. Photograph courtesy of Emma Lee
- 1kg asparagus
- 150g feta
- Large bunch of dill
- Salt & pepper
- Olive oil
- Preheat the oven to 200°C/fan oven 180°C/mark 6. Snap the woody ends from 1kg asparagus – bend them and allow to break naturally. Lay in a single layer, not touching, on a roasting tray and roll in a little oil.
- Sprinkle with sea salt and roast for 10-15 minutes, until they start to brown and feel soft.
- Arrange on a plate and crumble 150g feta over them. Chop a large bunch of dill and sprinkle over, then grate over most of the zest from 1 lemon (avoiding the pith, which is bitter).
- Season with freshly ground black pepper and add a few drops of lemon juice if the feta is particularly salty. Serve warm or at room temperature.