Bright, fresh, and full of flavor, this roasted asparagus dish is elevated with Zejd Lemon Infused Olive Oil, a zesty homemade vinaigrette, and a sprinkle of feta and green onions. Perfect as a side or light spring appetizer.INGREDIENTS
For the asparagus:
- 1 pound asparagus, woody ends trimmed
- 1 tablespoon Zejd Lemon Infused Olive Oil
- Kosher salt and pepper, to taste
- Garlic powder, for sprinkling
- ⅓ cup crumbled feta cheese
- 4 green onions, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 garlic cloves, finely minced or pressed
- Kosher salt and pepper, to taste
- ½ cup Zejd Lemon Infused Olive Oil
INSTRUCTIONS
- Preheat oven to 425°F (220°C).
- Place trimmed asparagus on a baking sheet and drizzle with Zejd Lemon Infused Olive Oil.
- Season with salt, pepper, and garlic powder, then toss to coat.
- Roast for 12–15 minutes until tender and slightly crisp.
- In a bowl, whisk Zejd lemon infused olive oil, apple cider vinegar, honey, Dijon mustard, and garlic until emulsified, then season with salt and pepper.
- Transfer roasted asparagus to a platter.
- Top with crumbled feta and sliced green onions.
- Drizzle with lemon vinaigrette and serve.
