Roasted Asparagus and Feta Salad
Ingredients
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1 bunch asparagus
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2 tablespoons extra-virgin olive oil
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1 teaspoon salt
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¼ teaspoon black pepper
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1 lemon
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⅓ cup crumbled feta cheese
Tools
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tongs
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medium bowl
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measuring cups
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measuring spoons
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chopping board
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knife
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June Pan
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zester
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citrus juicer
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June Oven
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Preferences
Combine the asparagus and oil on the June Pan
Place the asparagus spears on the June Pan and drizzle them with the olive oil.
1 bunch asparagus
2 tablespoons extra-virgin olive oil
June Pan
measuring spoons
Season the asparagus
Sprinkle the salt and pepper over the asparagus. Toss the spears in the oil and seasonings until they are evenly coated. Spread the spears in a single layer in the June Pan. Set cooking preferences using the button below.
1 teaspoon salt
¼ teaspoon black pepper
Roast the asparagus
Place the June Pan on the middle shelf of the June Oven. Roast the asparagus 13 minutes, until the stalks are tender. June will notify you when the asparagus is ready. If desired, follow instructions on your June Oven to continue cooking.
June Oven
Cool and cut the asparagus
Remove the asparagus from the June Oven and set aside to cool to room temperature. Once the asparagus is cool, transfer a few spears at a time to a chopping board. Cut the asparagus crosswise into 1½" pieces and transfer to a medium bowl. Repeat until all the asparagus is cut.
knife
chopping board
medium bowl
Add lemon zest
Zest the lemon with a zester or the fine holes of a grater. Add the zest to the salad.
1 lemon
zester
Add lemon juice and toss the salad
Cut the zested lemon in half crosswise. Juice one lemon half directly into the bowl. Reserve the other lemon half for another purpose. Toss the salad gently to combine.
citrus juicer
tongs
Add feta and serve
Transfer the salad to a serving platter. Sprinkle the feta over the salad before serving.
⅓ cup crumbled feta cheese
