Asparagus with feta and Aegina pistachios

  • 1/2 kilo asparagus
  • pistachios from Aegina island, crushed
  • feta cheese, crumbled
  • olive oil
  • lemon juice
  • honey mustard
  • fresh parsley, chopped
  • salt

Preheat oven to 200C.
Rinse the asparagus and cut the hard end of the stem. Place them in a baking pan in a single layer.

Drizzle with olive oil and sprinkle with pistachios and salt.
Bake for 10-15 minutes.
Make a dressing with olive oil, lemon juice and honey mustard.

When the asparagus are ready, take them off the oven and drizzle with the dressing.
Top with crumbled feta and parsley.

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