- Cook the asparagus in a large pot of salted boiling water for 5 to 8 minutes until tender, but not limp. Drain.
- Arrange the asparagus in a serving dish. Drizzle oil and lemon juice over the asparagus, and sprinkle with lemon zest and feta.
- Season with salt and pepper, to taste. Serve immediately.
This charming, delicate dish of asparagus with feta and lemon is a celebration fresh, vibrant spring flavours. Let dazzling green asparagus entice you—when cooked to perfection, it offers incomparable tenderness with a bit of crunch. Picture these green gems coated in a light, zesty dressing, a harmonious blend of rich olive oil and freshly squeezed lemon. With each bite, the crumbled feta adds creamy, salty flavour, an exquisite contrast to the natural sweetness of asparagus. This stunningly simple but elegant dish is perfect as a starter or a side, promising to delight your guests with a delicate balance of flavours and textures.
CHEF’S SECRET
- Choose deep green asparagus with tightly closed tips. Thinner stems are often more tender and flavourful.
- The key to cooking asparagus is timing. Watch it closely while cooking and remove from the water when they are tender but still crisp.
- A high-quality extra virgin olive oil makes all the difference. It will give the dish a richer taste and a more captivating fragrance.
- Zest your lemon immediately before using it for a burst of flavour and maximum freshness.
- This dish is at its best when served immediately. The asparagus retains its crisp texture and melted feta offers a tasty contrast in texture.
- A little salt and pepper enhance the natural flavours without overpowering. Add sparingly for perfect balance.