Roasted Asparagus with Sun Dried Tomatoes and Feta

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Oven Roasted Asparagus topped with sun dried tomatoes, garlic, and feta drizzled with lemon and olive oil is a tasty side dish that requires little effort.

A silver sheet pan with green asparagus spears on it sprinkled with red sun driedd tomatoes and white feta cheese.

I’ve been struggling with vegetable side dishes again.  Most nights I either chop up a bunch of veggies and roast then in the oven with olive oil and garlic or I make one of a handful of my standard recipes.   I’ve been getting tired of the same old vegetables so I’ve really been looking for some new ones.

When I saw this roasted asparagus recipe I was intrigued.   I love sun dried tomatoes and the addition of cheese sealed the deal.  The original recipe called for Parmesan but we ran out several days ago (which is a whole other story) and I decided to use feta instead.

To make the asparagus I simply cut the bottoms off the vegetable and placed it on a baking sheet.   Then I grabbed a jar of julienne cut sun dried tomatoes and put that on top of the asparagus.   I sprinkled it with garlic and feta.  Then I whisked lemon juice and olive oil and poured it on top of the asparagus.

Pin Image: A plate with couscous on the upper right corner and bright orange tofu with asparagus in the lower left corner topped with red tomatoes and white feta cheese, pin image, A silver sheet pan with green asparagus spears on it sprinkled with red sun driedd tomatoes and white feta cheese.

The asparagus smelled delicious as it was baking.  I’m not usually one to like that smell but combined with the lemon and garlic it was very fragrant.  When I pulled it out of the oven I was happy to note that the asparagus wasn’t over cooked.  I hate when it is limp and mushy. 

In this recipe the asparagus gets soft but still has a bit of bite to it.  The feta softens in the oven and the lemon and olive make the perfect pairing to the asparagus and tomatoes.  My husband and I both really enjoyed this as a vegetable side dish and we’ll be having it again soon!

Pro Tips and Substitutions:

  • Use smaller asparagus because they tend to be more tender.
  • If you don’t have any feta you could use goat cheese or grated Parmesan cheese instead. 
  • Add some pine nuts to the asparagus for an added crunch.

A plate with couscous on the upper right corner and bright orange tofu with asparagus in the lower left corner topped with red tomatoes and white feta cheese,

Roasted Asparagus with Sun Dried Tomatoes and Feta

Yield: serves 4
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes

Oven Roasted Asparagus topped with sun dried tomatoes, garlic, and feta drizzled with lemon and olive oil is a tasty side dish that requires little effort.

Ingredients

  • 1 lb. fresh asparagus, trimmed
  • 3 garlic cloves, minced
  • 3/4 c. sun dried tomatoes in olive oil, chopped
  • 1/4 c. feta cheese, crumbled
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 Tablespoons fresh lemon juice

Instructions

  1. Preheat the oven to 400 degrees.
  2. Place the asparagus on a baking sheet. Sprinkle with garlic, sun dried tomatoes, and feta cheese.
  3. In a small bowl, whisk together the olive oil, salt, pepper, and lemon juice.
  4. Pour the mixture over top of the asparagus.
  5. Bake for 15-17 minutes or until asparagus is tender but not overcooked.

Notes

Recipe adapted from The Cookie Rookie

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 8mgSodium: 642mgCarbohydrates: 12gFiber: 4gSugar: 6gProtein: 6g
A plate with couscous on the upper right corner and bright orange tofu with asparagus in the lower left corner topped with red tomatoes and white feta cheese,

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5 Comments

  1. My favorite ingredients are here: asparagus and tomatoes. Fall in love with this recipe :heart: Easy and tasty.

  2. I have never roasting asparagus. Sun-dried tomatoes and feta cheese along with asparagus sounds so delicious that I can’t wait to try this.

  3. I’ve been struggling with veggie sides too. I end up eating a lot of spinach salads, lol! I’ll need to try this now that it’s asparagus season.

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