Charred Asparagus with Lemon & Feta
Fresh asparagus is lightly charred until just tender, then finished with creamy feta, lemon zest and parsley. A simple side that pairs beautifully with grilled meats, seafood or a roast dinner.
Sometimes the simplest vegetables become the ones everyone remembers. Asparagus needs very little beyond a hot pan, and those lightly blistered tips against salty crumbles of feta and a scatter of fresh lemon zest turn an everyday green into something people reach across the table for. Five ingredients, less than ten minutes, and a side dish that quietly steals attention from the main.
Prep: 5 min · Cook: 8 min · Serves: 4 · Cuisine: Mediterranean · Category: Side Dish
Ingredients
Charred Asparagus with Lemon & Feta
- 3 bunches asparagus, woody ends trimmed
- 1 tbsp olive oil
- Sea salt
- Cracked black pepper
- 60g Danish feta, crumbled
- 1 tsp finely grated lemon zest
- 1 tbsp chopped parsley
Method
- Heat a large frying pan over medium high heat.
- Toss the asparagus with the olive oil, salt and pepper.
- Cook for 6 to 8 minutes, turning occasionally, until lightly charred but still holding a little bite.
- Arrange on a serving platter.
- Scatter over the feta, parsley and lemon zest just before serving.
Serving Suggestion
This asparagus is exactly what a piece of fish wants beside it; try it with Baked Salmon with Lemon, Herbs and Cherry Tomatoes for a fresh weeknight plate, or alongside Lemon Herb Roasted Potatoes when a roast or grilled main needs its supporting cast.
Storage Notes
Best served immediately. Leftovers keep refrigerated for a day and are lovely at room temperature through a salad.
Notes
Do not overcook the asparagus; it should still have a little bite when it leaves the pan.
Finish with the lemon zest right before serving for the brightest flavour.
The Grace Table Tip
Choose thicker spears for this one. They take on proper char while staying tender inside, where thin spears cook through before they colour at all.