Roasted asparagus on garlic bread with feta

asparagus spearsSUMMER is synonymous with asparagus, as it has such a short growing season around about the month of June in the UK.

But supermarkets have asparagus available all year round, so this roasted asparagus on garlic bread with feta is perfect for a light summer lunch – whatever the month!

The ingredients below should be enough for three or four people.

INGREDIENTS

24 asparagus spears, trimmed (break or snip off the woody portion at the bottom of the stem) and washed

Handful of chopped fresh mint

Large pinch of sea salt crystals

A good grind of black pepper

2 tablespoons of extra virgin olive oil

200-300g of feta cheese, crumbled by hand

Juice of 1 lemon

1 clove of garlic

METHOD

Toast three or four thick slices of fresh Italian or other artesian loaf

Allow to cool, then scrape the toast with the clove of garlic

Preheat your oven to its highest setting (260C or so, gas mark 9)

In a mixing bowl, toss the asparagus with the salt and 1 tablespoon of the oil, then spread on a baking tray in a single layer

Place in the oven and cook for 15 minutes

Remove and set aside on a large plate

In another bowl, mix the black pepper with the mint and the remaining oil

Pour this mixture over the asparagus

Squeeze the lemon juice on top, together with a few more mint leaves and add the crumbled feta

Pile on top of the bread and serve. Enoy!

 

 

 

 

 

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