ROASTED ASPARAGUS WITH FETA

[meryl]

ROASTED ASPARAGUS WITH FETA

1 3/4 - 2 lbs fresh crisp asparagus

1/4 cup olive oil

4 cloves garlic, minced

1 teaspoon lemons, zest of

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes

kosher salt (to taste)

fresh ground black pepper (to taste)

1-2 tablespoon chopped fresh Italian parsley

3-4 ounces crumbled feta cheese

1 lemon (juice of, no seeds)

Preheat oven to 400F.

Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.

Bend asparagus gently until it breaks at a natural point and discard ends.

Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).

Season asparagus with salt and pepper. Sprinkle with crumbled feta cheese. (My note: Or can add feta after roasting).

Roast 12 minutes or until cooked to your liking.

Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds. Serve hot.

3-4 servings.