Roasted Asparagus With Lemon Panko & Feta Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Trim the tough ends off the asparagus spears and place them on a baking sheet.
• STEP 3.Drizzle the asparagus with olive oil and season with salt and pepper. Toss to coat evenly.
• STEP 4.In a small bowl, combine the panko breadcrumbs, lemon zest, and melted butter. Mix well.
• STEP 5.Sprinkle the breadcrumb mixture over the asparagus, making sure to cover them evenly.
• STEP 6.Bake in the preheated oven for 12-15 minutes, or until the asparagus is tender and the breadcrumbs are golden brown.
• STEP 7.Remove from the oven and crumble the feta cheese over the top of the asparagus.
• STEP 8.Serve immediately as a side dish or as a light vegetarian main course.

Cooking Tips

• Choose asparagus spears that are firm and bright green in color.
• To trim the tough ends off the asparagus, hold each spear at both ends and bend until it snaps.
• If you prefer a softer texture, you can roast the asparagus for a few minutes longer.

Storage and Serving

• Leftover roasted asparagus can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the asparagus on a baking sheet and warm in a 350°F (175°C) oven for 5-10 minutes.
• Serve the roasted asparagus with lemon panko and feta as a side dish with grilled meats or as a light vegetarian main course.