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 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:

• 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:

• In a large saucepan, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender. Drain and pat dry., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until slightly thickened. , Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat. If desired, sprinkle with additional sea salt.

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:

• 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 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:

• 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.

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.