Roasted Asparagus with Red Onions and Feta

Veering a little of course of the 1/3 Less Challenge again, but this recipe needs to be shared now for all of you that have asparagus abundantly lining your grocery store shelves!

A little background information for you…I am not a fan of blue cheese. Not at all! I really don’t think it has anything to do with the taste of it since I can’t say for certain if I’ve ever really tried it. So if it’s not the taste, you might be wondering why exactly my dislike is so strong. And it’s a simple reason really. I spent my junior year of high school at a boarding school. The school was located next to a blue cheese factory and my dorm room just so happened to be on the same side as the factory. Can you imagine the smell on a hot day? Seriously, I can still smell it to this day and that was almost 20 years ago!

So, needless to say, blue cheese has never passed my lips and nor will it ever. And that is perfectly fine by me. However, I let my blue cheese dislike carry over to similar cheeses for far too long. It’s only recently that I’ve discovered the awesomeness that is Feta cheese. Now, I can’t get enough of the stuff! I’m even concocting recipes just so that I can use it.

You may notice in the picture below that although I’m calling this recipe “Roasted Asparagus with Red Onions and Feta” there are actually a few other veggies in the dish. That’s simply because I had to toss a few stems from my bunch of asparagus and I was afraid we wouldn’t have enough with what was left. So I just grabbed a couple handfuls of a frozen California blend of veggies I had in the freezer. It worked just fine, but the asparagus was the real star!

Roasted Asparagus with Red Onions and Feta

  • 1 lb. asparagus, trimmed and cut into 1 1/2″ pieces
  • 1 red onion, diced
  • 1/4 c. olive oil
  • 1 T. freshly squeezed lemon juice
  • 1 1/2 t. salt
  • 1 t. black pepper
  • 1/4 – 1/3 c. crumbled Feta cheese

1. Toss asparagus and red onion with olive oil, lemon juice, salt and pepper. Spread in a baking dish and cook at 450 degrees for about 15 minutes, until tender. Stir halfway through cooking.

2. Immediately transfer to a serving dish and stir in Feta. Serve.

2 thoughts on “Roasted Asparagus with Red Onions and Feta

  1. I’m glad I’m not the only person who generally dislikes blue cheese! (Strangely, I can tolerate it if mixed with berries or fruit, but not at all in savory things.)

    Being next to a factory like that sounds disgusting!

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