Griddled asparagus with feta, olives and oregano recipe
This rustic griddled asparagus dish with crumbly feta, black olives, oregano and an olive oil and lemon dressing is delicious as a light starter for guests to enjoy. Ready in just 15 minutes, this easy starter is full of colour, flavour and is sure to impress.
See method- Serves 6
- 13 mins to prepare and 2 mins to cook
- 111 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 50g feta, crumbled
- 50g (2oz) pitted black olives, chopped
- 1 lemon, zested
- 1 tbsp chopped fresh oregano or parsley, plus extra leaves to serve
- 500g (1lb) asparagus, trimmed
- 1 tbsp olive oil
For the dressing
- 3 tbsp olive oil
- 1 lemon, juiced
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Shop ingredientsEach serving contains
- Energy
- 460kJ 111.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.4g
- Sugars
- 2g
of the Reference intake
Carbohydrate 2.3gProtein 3.8gFibre 0.2g
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- To make the dressing, whisk the oil and lemon juice with 1 tbsp water in a jug. Pour into a small serving dish and set aside. Put the feta, olives, lemon zest and oregano in a bowl. Season with freshly ground black pepper and toss to combine.
- >Toss the asparagus with the oil; season well. Put a griddle pan over a high heat until smoking hot. Working in batches (if needed), griddle the spears in a single layer for 1-2 minutes on each side, or until just tender and lightly charred.
- Arrange the asparagus on a serving platter. Scatter with the feta mixture and spoon over the dressing. Garnish with the extra herb leaves and serve warm.
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