From the kitchen of Stone Hollow Farmstead, adapted from a Half Baked Harvest Recipe
This delicious and simple recipe features tender asparagus roasted to perfection and topped with creamy feta cheese and a drizzle of honey. The tangy kick of pickled garlic adds an extra layer of flavor to this dish that's sure to impress. Try it as a side or as a light and flavorful vegetarian main course.
1 cup Day-Old Bread | Roughly Torn
1/3 cup Extra Virgin Olive Oil
1 Large Bunch Asparagus | Ends trimmed + asparagus halved
2 tbsp Raw Sesame Seeds
Zest of 1 Lemon
2 Garlic Cloves (use your pickled garlic)
1 pinch Crushed Red Pepper Flakes
Sea Salt + Black Pepper
2 tbsp Apple Cider Vinegar
1 tsp Honey
WHIPPED FETA INGREDIENTS
8 oz SHF Feta
¼ Cup SHF yogurt
2 tbsp extra virgin olive oil
Preheat the oven to 425 degrees F.
On a baking sheet, toss the bread with 2 tbsp olive oil and a pinch of salt. Arrange in a single layer.
Transfer to the oven and bake 10 minutes or until crisp.
In a 9x13 inch cast iron skillet, toss together the remaining 1/4 cup olive oil, asparagus, sesame seeds, lemon zest, garlic, crushed red pepper flakes, salt and pepper.
Transfer to the oven and roast for 20-25 minutes or until the asparagus is lightly charred.
Remove from the oven and remove the asparagus from the baking dish.
Let the oil cool slightly in the dish, then add the vinegar and honey. Reserve this oil mix for serving over top.
Meanwhile, make the feta.
In a food processor, combine the feta, yogurt, and olive oil.
Pulse until completely smooth and creamy, scraping down the sides if needed, about 3 minutes.
Add a pinch of pepper.
Pulse to combine.
The feta can be kept in the fridge for up to 3 days.
To serve, spread the feta out onto a large serving plate or shallow bowl.
Spoon the asparagus over top and then drizzle on the reserved oil mix.
Top with bread pieces (think croutons).
Serve warm or at room temp.