Roasted Asparagus with Balsamic, Sun-Dried Tomato and Feta

  • Yield 6 servings

Roasting asparagus brings out its flavor by concentrating its natural sugar.

Roasted Asparagus with Balsamic
Mark Boughton Photography / styling by Teresa Blackburn


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


  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



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