Honey Almond Asparagus With Feta Cheese Course Recipes

Steps:

• 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 asparagus with crumbled feta cheese.
• Roast at 400F for 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.

Steps:

• Preheat grill to medium-high or oven to 450 degrees F.
• Center one-fourth of asparagus on each sheet of foil.
• Place honey and garlic into a small heatproof bowl and stir to combine. Warm honey in microwave for 10 to 15 seconds to thin. Spoon 1 tablespoon of the honey over each asparagus packet. Season with salt and pepper then top with sliced almonds.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on a cookie sheet.
• Grill until asparagus is fork tender, 5 to 8 minutes. Sprinkle with feta cheese before serving.

Steps:

• Cook 5 trimmed asparagus spears in salted boiling water until crisp-tender, 2 to 3 minutes. Drain and pat dry. Top one 4-inch piece lavash (or other flatbread) with the asparagus, 2 tablespoons shredded mozzarella, 1 tablespoon finely crumbled feta, 1/4 teaspoon za'atar (Middle Eastern spice blend), a few thin slices red onion and another piece of lavash. Brown in butter in a nonstick skillet over medium heat until crisp, about 2 minutes per side. Sprinkle with more za'atar.

Steps:

• Preheat the oven to 425 degrees F.
• Divide and toss the asparagus with the olive oil, salt, and pepper, and arrange in a single layer on 2 to 3 separate large rimmed baking sheets.
• Place in the oven and roast until the spears are tender and the tips are turning golden and slightly charred, 10 to 12 minutes.
• Prepare the vinaigrette while the asparagus is roasting. To a bowl, add the Dijon mustard, vinegar, salt, and pepper. Whisk in the olive oil to emulsify. Taste for seasoning and adjust, if necessary.
• Remove the asparagus from the oven and place on a serving platter. Drizzle with the vinaigrette and sprinkle with the feta cheese. Serve warm or at room temperature.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the sesame seeds in a shallow dish and brush the block of feta all over with the honey. Carefully press the honey-coated feta into the sesame seeds, turning so that it's well crusted with seeds.
• Put the feta in a baking dish (it should fit snugly), then sprinkle over the oregano and a pinch of sea salt. Drizzle with some olive oil. Bake for 15-20 mins until the feta is soft, then drizzle with a little extra honey and serve with the pitta breads on the side.

Steps:

• Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.
• Preheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.

Steps:

• Preheat grill to medium-high or oven to 450 degrees F.
• Center one-fourth of asparagus on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil.
• Place honey and garlic into a small heatproof bowl and stir to combine. Warm honey in microwave for 10 to 15 seconds to thin. Spoon 1 tablespoon of the honey over each asparagus packet. Season with salt and pepper then top with sliced almonds.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on a cookie sheet.
• Grill until asparagus is fork tender, 5 to 8 minutes. Sprinkle with feta cheese before serving.

Steps:

• Preheat grill to medium-high or oven to 450 degrees F.
• Center one-fourth of asparagus on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil.
• Place honey and garlic into a small heatproof bowl and stir to combine. Warm honey in microwave for 10 to 15 seconds to thin. Spoon 1 tablespoon of the honey over each asparagus packet. Season with salt and pepper then top with sliced almonds.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on a cookie sheet.
• Grill until asparagus is fork tender, 5 to 8 minutes. Sprinkle with feta cheese before serving.

Steps:

• Preheat grill to medium-high or oven to 450 degrees F.
• Center one-fourth of asparagus on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil.
• Place honey and garlic into a small heatproof bowl and stir to combine. Warm honey in microwave for 10 to 15 seconds to thin. Spoon 1 tablespoon of the honey over each asparagus packet. Season with salt and pepper then top with sliced almonds.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on a cookie sheet.
• Grill until asparagus is fork tender, 5 to 8 minutes. Sprinkle with feta cheese before serving.

Steps:

• In a large skillet, saute almonds in 1 teaspoon of oil until lightly browned; remove and set aside. In the same skillet, saute asparagus in the remaining oil for 1 minute. Add the water, sugar, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until asparagus is tender. Drain. Sprinkle with lemon juice; top with almonds.

Steps:

• Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
• Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
• Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
• Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

Steps:

• Preheat grill to medium-high or oven to 450 degrees F.
• Center one-fourth of asparagus on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil.
• Place honey and garlic into a small heatproof bowl and stir to combine. Warm honey in microwave for 10 to 15 seconds to thin. Spoon 1 tablespoon of the honey over each asparagus packet. Season with salt and pepper then top with sliced almonds.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on a cookie sheet.
• Grill until asparagus is fork tender, 5 to 8 minutes. Sprinkle with feta cheese before serving.

Steps:

• Put oven rack in lower third of oven and preheat oven to 500°F.
• Toss asparagus with oil, salt, and pepper in a large shallow baking pan and arrange in 1 layer. Roast, shaking pan once about halfway through roasting, until asparagus is just tender when pierced with a fork, 8 to 14 minutes total. Serve asparagus sprinkled with cheese.