Servings per Recipe
Calories : 60
Fat : 5 g
Sodium : 100 mg
Total Carbohydrates : 5 g
Fiber : 2 g
Protein : 3 g
24 fresh asparagus spears
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/2 tablespoon Dijon style mustard
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 clove fresh garlic, finely minced
1/8 teaspoon ground black pepper
2 tablespoon feta cheese, crumbled
Preheat oven to 400 degrees F.
Wash hands with soap and water.
Gently rub asparagus under cool running water.
Bend each spear until the woody bottom end snaps off naturally. Reserve tops of spears.
In a bowl, toss oil with asparagus. Spread into an even layer on an ungreased baking sheet.
Bake at 400°F for 5-10 minutes or until spears are slightly brown.
Whisk together red wine vinegar, Dijon mustard, thyme, oregano, garlic, and pepper in a small bowl.
Remove asparagus from the oven and pour vinegar mixture over top.
Sprinkle cooked asparagus evenly with feta cheese.
- Look for asparagus bunches that are firm and not wilted or limp. Make sure that the asparagus tips are firm and not mushy or damaged. - Store it in the refrigerator for up to 3-4 days in a plastic bag.