Products used in this recipe
Mediterranean Roasted Asparagus
Yield: 12 Servings (6 oz. each)
Yield: 12 Servings (6 oz. each)
Bring the classic flavors of a Mediterranean summer to the table any time of year with this healthy, flavorful dish.
Ingredient | Weight | Measure |
---|---|---|
40 oz. | 1 bag | |
Olive oil, divided | 6 fl. oz. | 3/4 cup |
Kosher salt | 1/2 Tbsp. | |
Black pepper, freshly ground | 2 tsp. | |
Roasted red pepper strips, jarred or canned, drained | 20 oz. | |
Feta cheese, crumbled | 4 oz. | |
Kalamata olives, pitted, halved | 4 oz. | |
Italian parsley, fresh, chopped | 1/2 oz. |
Preparation Instructions:
Step 1
Preheat convection oven to 425°F.
Step 2
Spread asparagus evenly in a single layer on a lightly oiled sheet pan, drizzle with 4 fl. oz. olive oil and sprinkle with seasonings. Bake for 15-20 minutes or until fork-tender and lightly-charred. Transfer to a serving platter.
Step 3
Sauté peppers in skillet with 2 fl. oz. olive oil until thoroughly heated. Top the asparagus with peppers, sprinkle with cheese and olives. Finish with parsley.