Roasted Asparagus with Balsamic, Sun-Dried Tomato and Feta

Roasted Asparagus with Balsamic
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings


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


  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. 

Simple Roasted Asparagus with Sundried Tomatoes, Feta Cheese and Balsamic

Mark Boughton Photography

Nutritional Info *per serving

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