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Roasted Asparagus with Balsamic, Sun-Dried Tomato and Feta

Roasted Asparagus with Balsamic
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2013/04/roasted-aspargus-with-balsamic-sun-dried-tomato-and-feta-rotated.jpg?w=150
  • Yield: 6 servings

Ingredients

2pounds slender asparagus, ends trimmed
1tablespoon butter, cut into small pieces
1tablespoon extra-virgin olive oil
1/4teaspoon coarse salt
Freshly ground black pepper
1/2cup chopped sun-dried tomatoes
1/2cup feta cheese, crumbled
2teaspoons balsamic vinegar

Instructions

  1. Preheat oven to 425F.
  2. Place asparagus in a baking dish. Distribute bits of butter over asparagus; drizzle with olive oil. Sprinkle with salt and pepper.
  3. Bake 15 minutes, turning asparagus occasionally, until asparagus is golden brown and tender. Sprinkle with sun-dried tomatoes, cheese and balsamic vinegar. 

Recipe by Chef Steven Petusevsky

Nutritional Info *per serving

  • Calories 130
  • Fat 7g
  • Cholesterol 15mg
  • Sodium 250mg
  • Carbohydrate 10g
  • Fiber 4g
  • Protein 6g
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