Asparagus and Lemon With Feta

Asparagus And Lemon With Feta  Baked Dish

This dish will have you thinking of Spring.

Ingredients:
A bunch of asparagus
Flaky salt, such as Maldon 
A block of your favorite feta
Lemon
Olive oil
Honey
Black pepper
Fresh mint leaves to garnish

Directions:
Cut off the thick woody asparagus stems and, if necessary, peel if thick-skinned. Sprinkle olive oil on the bottom of the oven pan and roll the asparagus in the oil. Sprinkle with flake salt.

Put a block of feta on top of the asparagus and whisk on the olive oil. Garnish with lemon slices. Squeeze lemon juice on top. Finish with honey and black pepper.

Bake at 200 C / 400 F for 15 minutes. Raise the temperature to 225 C / 440 F and bake for another 10 minutes. Garnish with fresh mint leaves.

Not a fan of asparagus? You could try using other spring vegetables such as peas, baby artichokes, fava beans, morel mushrooms, fennel or new potatoes (any would work deliciously with this style of baked dish). Whether you use a single vegetable, or mix it up with a combo like favas, baby artichokes and morels, you will find the recipe endlessly adaptable.

As with the original baked feta dish, you can then add some cooked pasta and toss for a new take on a pasta primavera. Add some freshly chopped spring herbs like parsley, basil, chives, dill or chervil. Or you can toss it together, let cool to room temp and put on a bed of spring mix baby lettuces for a beautiful salad. Mix it up by tossing with cooked rice or other whole grains for a hearty bowl that can be either a plant-based entrée or a perfect accompaniment to any protein from fish to lamb. If you use baby new potatoes in this, you'll get a warm potato salad that will bring the perfect celebration of spring to your early season barbecues.

Once you master this insanely easy technique, your spring cooking will go next level.