Ingredients
4tbspolive oil
2tbsplemon juicefreshly squeezed
1tbspred wine vinegar
1tbspfresh parsleychopped
1tspdried oregano
2tspgarlicminced
1tspsalt
cracked pepperto taste
1lbasparagus spearswoody ends removed
½cupgrape tomatoeshalved
½cupfeta cheesecrumbled
Lemon wedgesto serve
Preparation
Preheat your oven to 400 degrees F (200 degrees C).
Lightly grease a rimmed baking sheet with nonstick cooking oil spray. Arrange asparagus on the sheet in a single layer.
Whisk together oil, juice, vinegar, herbs, garlic, salt and pepper. Pour half over the asparagus and toss to evenly coat.
Roast for 8 to 10 minutes or until the asparagus is crisp on the outside and tender in the center.
Top asparagus with the tomatoes and feta cheese. Drizzle with remaining lemon dressing. Serve with lemon wedges.
Toss asparagus in half of the dressing and pan fry over medium heat, while tossing occasionally, until cooked to desired doneness. This should take about 8 minutes.
Drizzle with the remaining sauce and top with the feta and tomatoes.
Serve with lemon wedges.
