Tuesday, May 12, 2015

roasted asparagus with lemon feta vinaigrette

I made this dish for my mom for Mother's Day this year, and she raved about it as she ate it.  It's right up our alley--easy, simple, and delicious!  Plus, we used some foods from our local farmer's market which made it even better.

roasted asparagus with lemon feta vinaigrette
{roasted asparagus with lemon feta vinaigrette}

roasted asparagus with lemon feta vinaigrette
from GI 365

makes 2 servings

2 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon mustard, Dijon or spicy
1/4 cup olive oil
4 tablespoons feta, crumbled
1 pound asparagus (local), washed and trimmed
4 eggs (local)
  1. Preheat oven to 450.
  2. Whisk together lemon juice, garlic, and mustard.  Drizzle the olive oil slowly, whisking all the while until the dressing is emulsified.  Set the dressing nd feta aside.
  3. Lay asparagus on a single layer of a parchment covered baking sheet.  Drizzle with olive oil, salt and pepper.  
  4. Roast 5-8 minutes or until tender.
  5. Meanwhile, fry eggs to desired doneness (I like mine over medium).
  6. Place asparagus on a plate, top with eggs, dressing and feta.
  7. Enjoy!
Your eyes aren't deceiving you--those yolks are ORANGE!  They were so delicious too!  How are you eating your local produce like asparagus?

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