Roasted Asparagus with Lemon Salsa, Feta, and Mint
Roasted asparagus gets a surprising acidic punch from a whole lemon salsa, a salty hit from feta cheese, and a refreshing hint of mint.
Course: Side Dish
Keyword: asparagus, spring
1poundasparagustough ends trimmed
¼cupmintloosely packed and torn into small pieces
¼teaspooncrushed red pepper
Salt and pepper to taste
Toss the trimmed asparagus spears with 1-2 tablespoons of olive oil, so they are well coated. Transfer to a sheet tray or ceramic baking dish in an even layer. (It’s okay if they are touching each other, but there shouldn’t be a lot of overlap.) Season with salt and pepper.
Roast them in a 375ºF oven for 20-25 minutes, flipping once about halfway through, or until the asparagus is tender and a little brown around the edges.
While the asparagus is roasting, slice a small lemon into ¼” slices, removing any seeds. Add a drizzle of olive oil to a small non-stick skillet and turn the heat to medium-high. Add the lemon slices to the pan in an even layer, and allow them to sizzle for 2-3 minutes per side (without stirring!) until they have started to caramelize. Remove from the pan and allow to cool slightly.
When they are cool enough to handle, chop the caramelized lemon slices very finely, then transfer to a small bowl. Stir in about two tablespoons of olive oil, and season with salt and pepper to taste.
Once the asparagus is ready, transfer to the dish you plan to serve in, or just leave them in the baking dish. Sprinkle the feta, crushed red pepper, and prepared lemon salsa over the roasted asparagus. Top with the mint leaves and serve. This dish can be enjoyed warm, room temperature, or cold.
This dish can also be served cold or at room temperature; add mint just before serving