Oven baked Greek green asparagus

Scrol naar beneden voor Nederlands recept.

groene asperges met fetaAs you may be well aware I love asparagus, and especially green ones. But I did get in a bit of a rut on how to prepare them. I would either blanche them and serve mixed through a salad of some sort. Or stir fry them in ghee with fresh ginger, garlic and balsamic vinegar.

groene asperges feta closeSo I was super excited when I found a Greek recipe that bakes the pretty spears in a hot oven with oregano, garlic, lemon juice and feta cheese. A completely different method and taste profile than I am used to. The recipe is very tasty but really quick and easy. So really good for summer entertaining when you don’t won’t to be spending hours in a steamy kitchen.  Serve as part of a meze lunch with a cool plate of beetroot carpaccio, quinoa patties and bowls of olives. Or serve at a summer party with grilled salmon and crusty bread or a refreshing (quinoa or couscous) salad on the side.

groene asperges feta gebakkenAsparagus are a wonderful tri-dosha veggie. Meaning they are good for all three types in Ayurveda. If you are a Kapha you can leave out the cheese and use less oil to cut down on the fat content of the dish. And Pitta can use less feta as it is quite salty. A taste that can imbalance Pitta’s, especially during warm weather. Vata’s and Pitta’s can also replace ghee for the olive oil for an even more Ayurvedic twist.

groene asperges feta op bord

Baked Greek Green Asparagus

Recipe by Maria Bernardis

Serves 4 or 8 as part of a mezze platter

  • 2 bunches green asparagus
  • himalaya salt and black pepper
  • 100 gram crumbled (young) feta
  • 4 tablespoons olive oil or 2 tablespoons ghee
  • 2 crushed garlic cloves
  • 2 tablespoons grated lemon zest
  • juice of 1 lemon
  • 1 teaspoon dried or fresh oregano
  • 1/4 red chillipeper in small rings (optional)
  • 1 tablespoon chopped dill (optional)

Preheat your oven to 180 degrees C. Wash the asparagus and dry a bit with a tea towel. Place in a baking dish and season with salt and pepper. Don’t use too much salt as the feta is also salty. Scatter the feta on top.

Heat the olive oil or ghee in a frying pan over low heat. Add the garlic, lemon zest and oregano and cook until the garlic is fragrant and just lightly golden. Remove the pan from the heat and stir in the lemon juice. Pour this mixture over the asparagus. Scatter over the chilli if using.

Bake in the oven for 15 minutes or until the asparagus are just tender. Garnish with the dill.

Nederlands recept

In de oven gebakken Griekse Groene asperges

Recept van Maria Bernardis

Voor 4 personen of 8 als onderdeel van een mezzeschotel

  • 2 bosjes groene asperges
  • himalayazout en verse zwarte peper
  • 100 gram verkruimelde (jonge) feta
  • 4 eetlepels olijfolie of 2 eetlepels ghee
  • 2 gecrushte knoflooktenen
  • 2 eetlepels citroenrasp
  • sap van 1 citroen
  • 1 theelepel gedroogde of verse oregano
  • 1/4 rood chillipepertje in dunne ringetjes (optioneel)
  • 1 eetlepel grofgehakte dille (optioneel)

Verwarm je oven voor op 180 graden C. Was de asperges en dep ze droog met een theedoek. Plaats in een ovenschotel en breng op smaak met zout en peper. Gebruik niet teveel zout omdat de feta ook al zout is. Besprenkel met de verkruimelde feta.

Verwarm de olijfolie op laag vuur in een koekenpan. Voeg de knoflook en het citroenrasp en de oregano toe en kook tot de knoflook lekker geurt en net licht bruin is geworden. Haal de pan van het vuur en meng er het citroensap door. Giet dit mengsel over de asperges. Besprenkel met de chilliringen als je die gebruikt.

Bak in the oven ongeveer 15 minuten of tot de asperges net gaar zijn. Garneer met de dille.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s