Greek Style Asparagus With Olive Oil And Tomato Recipes

EASY SAUTéED ASPARAGUS

Steps:

• Heat up ¼ cup olive oil over medium-high heat until just shimmering.
• Add the asparagus and season with kosher salt and black pepper.
• Cook for a couple minutes, tossing regularly, then add the shallots and garlic and cook for another 3 minutes or until the asparagus is tender and lightly browned.
• Remove from the heat and add the lemon juice, zest, spices, roasted peppers and feta cheese. Serve immediately.

ROASTED ASPARAGUS WITH FETA

Steps:

• Preheat oven to 400F.
• Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
• Bend asparagus gently until it breaks at a natural point and discard ends.
• Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
• Season asparagus with salt and pepper.
• Sprinkle asparagus with crumbled feta cheese.
• Roast at 400F for 12 minutes or until cooked to your liking.
• Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
• Serve hot.

SAUTEED ASPARAGUS WITH OLIVES AND BASIL

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve.

GREEK OLIVE AND ASPARAGUS SAUTE

Steps:

• Trim tough stems from asparagus.
• In a large skillet over medium heat, sauté garlic and olives in oil about 5 minutes.
• Add asparagus, salt, pepper and the water.
• Cover and cook over medium heat until asparagus is tender (3 to 5 minutes).

ROASTED ASPARAGUS WITH OLIVES

Steps:

• Preheat oven to 425 degrees F. Line baking sheet with aluminum foil.
• On the baking sheet, place the asparagus and kalamata olives. Drizzle with olive oil and sprinkle with lemon pepper. Toss to coat. Roast for 10 to 12 minutes or until asparagus is crisp-tender.