Honey Almond Asparagus With Feta Cheese Course Recipes

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.

HONEY-LEMON ASPARAGUS

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender. Drain and pat dry., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until slightly thickened. , Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat. If desired, sprinkle with additional sea salt.

ASPARAGUS, FETA & DILL QUICHE

Steps:

• Heat the oil in a pan over a medium heat and fry the onion for 5 mins. Add the garlic and cook for 5 mins more until the onion is soft but not golden. Remove from the heat and leave to cool.
• Bring a large pan of salted water to the boil and cook the asparagus for 3 mins. Drain, then plunge into a bowl of cold water to stop the cooking process. Drain again. Set eight spears aside, then chop the rest into 3cm lengths.
• For the pastry, combine the flour and cheese in a bowl, then rub in the butter using your fingers until the mixture resembles breadcrumbs. Add 1 tbsp cold water at a time until the mixture comes together into a dough - you may need 3-6 tbsp water. Wrap and chill in the freezer for 5 mins to firm up slightly.
• Roll the pastry out on a lightly floured surface until it's large enough to line a deep 23cm flan tin with a slight overlap. Using the rolling pin to help you, unravel the pastry over the tin and gently push the pastry into the edge. Trim the overhanging pastry so it comes up 2cm past the rim of the tin. Gently prick the pastry base all over using a fork, then return to the freezer to chill for 15 mins. Heat the oven to 200C/180C fan/gas 6.
• Scrunch up a square of baking parchment, then use it to line the chilled pastry case. Fill with baking beans and bake for 15 mins. Remove the baking beans and parchment and bake for 5 mins more. Leave to cool. Meanwhile, combine the cream, crème fraîche, yogurt and eggs in a bowl, but don't stir too hard - avoid creating bubbles. Stir in the fried onion mixture, the pepper and paprika, then fold in the dill, most of the feta and the cooked asparagus.
• Put the pastry case on a baking tray. Pour in the filling, ensuring the feta and chopped asparagus are evenly distributed, then add the whole asparagus spears and remaining feta.
• Put in the oven and immediately reduce the temperature to 180C/160C fan/gas 4. Bake for 35-40 mins until set with a slight wobble in the middle. Leave to cool before slicing.

BAKED FETA WITH SESAME & HONEY

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the sesame seeds in a shallow dish and brush the block of feta all over with the honey. Carefully press the honey-coated feta into the sesame seeds, turning so that it's well crusted with seeds.
• Put the feta in a baking dish (it should fit snugly), then sprinkle over the oregano and a pinch of sea salt. Drizzle with some olive oil. Bake for 15-20 mins until the feta is soft, then drizzle with a little extra honey and serve with the pitta breads on the side.

ROASTED ASPARAGUS WITH FETA CHEESE

Steps:

• Preheat the oven to 425 degrees F.
• Divide and toss the asparagus with the olive oil, salt, and pepper, and arrange in a single layer on 2 to 3 separate large rimmed baking sheets.
• Place in the oven and roast until the spears are tender and the tips are turning golden and slightly charred, 10 to 12 minutes.
• Prepare the vinaigrette while the asparagus is roasting. To a bowl, add the Dijon mustard, vinegar, salt, and pepper. Whisk in the olive oil to emulsify. Taste for seasoning and adjust, if necessary.
• Remove the asparagus from the oven and place on a serving platter. Drizzle with the vinaigrette and sprinkle with the feta cheese. Serve warm or at room temperature.

ASPARAGUS AND FETA GRILLED CHEESE

Steps:

• Cook 5 trimmed asparagus spears in salted boiling water until crisp-tender, 2 to 3 minutes. Drain and pat dry. Top one 4-inch piece lavash (or other flatbread) with the asparagus, 2 tablespoons shredded mozzarella, 1 tablespoon finely crumbled feta, 1/4 teaspoon za'atar (Middle Eastern spice blend), a few thin slices red onion and another piece of lavash. Brown in butter in a nonstick skillet over medium heat until crisp, about 2 minutes per side. Sprinkle with more za'atar.

QUINOA, ASPARAGUS, AND FETA SALAD

Steps:

• Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
• Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
• Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
• Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

HONEY ALMOND ASPARAGUS WITH FETA CHEESE COURSE

Steps:

• Preheat grill to medium-high or oven to 450 degrees F.
• Center one-fourth of asparagus on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil.
• Place honey and garlic into a small heatproof bowl and stir to combine. Warm honey in microwave for 10 to 15 seconds to thin. Spoon 1 tablespoon of the honey over each asparagus packet. Season with salt and pepper then top with sliced almonds.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on a cookie sheet.
• Grill until asparagus is fork tender, 5 to 8 minutes. Sprinkle with feta cheese before serving.

HONEY ALMOND ASPARAGUS WITH FETA CHEESE COURSE

Steps:

• Preheat grill to medium-high or oven to 450 degrees F.
• Center one-fourth of asparagus on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil.
• Place honey and garlic into a small heatproof bowl and stir to combine. Warm honey in microwave for 10 to 15 seconds to thin. Spoon 1 tablespoon of the honey over each asparagus packet. Season with salt and pepper then top with sliced almonds.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on a cookie sheet.
• Grill until asparagus is fork tender, 5 to 8 minutes. Sprinkle with feta cheese before serving.

ROASTED ASPARAGUS WITH FETA

Steps:

• Arrange asparagus in an ungreased 13x9-in. baking dish. Drizzle with oil and sprinkle with salt. , Bake, uncovered, at 400° for 15-20 minutes or until tender. Transfer to a serving dish; sprinkle with tomatoes and feta cheese. Serve immediately.

HONEY ALMOND ASPARAGUS WITH FETA CHEESE COURSE

Steps:

• Preheat grill to medium-high or oven to 450 degrees F.
• Center one-fourth of asparagus on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil.
• Place honey and garlic into a small heatproof bowl and stir to combine. Warm honey in microwave for 10 to 15 seconds to thin. Spoon 1 tablespoon of the honey over each asparagus packet. Season with salt and pepper then top with sliced almonds.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on a cookie sheet.
• Grill until asparagus is fork tender, 5 to 8 minutes. Sprinkle with feta cheese before serving.

ROASTED ASPARAGUS WITH FETA

Steps:

• Put oven rack in lower third of oven and preheat oven to 500°F.
• Toss asparagus with oil, salt, and pepper in a large shallow baking pan and arrange in 1 layer. Roast, shaking pan once about halfway through roasting, until asparagus is just tender when pierced with a fork, 8 to 14 minutes total. Serve asparagus sprinkled with cheese.

HONEY ALMOND ASPARAGUS WITH FETA CHEESE COURSE

Steps:

• Preheat grill to medium-high or oven to 450 degrees F.
• Center one-fourth of asparagus on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil.
• Place honey and garlic into a small heatproof bowl and stir to combine. Warm honey in microwave for 10 to 15 seconds to thin. Spoon 1 tablespoon of the honey over each asparagus packet. Season with salt and pepper then top with sliced almonds.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on a cookie sheet.
• Grill until asparagus is fork tender, 5 to 8 minutes. Sprinkle with feta cheese before serving.