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Create a healthy, delicious appetizer or first course with this easy recipe from
WARM ASPARAGUS, FETA AND ROASTED POTATO SALAD
Our decades-old asparagus patch is just starting to produce those first tender spears. I’m eating it once a day in one form or another… usually out of hand as I make my way back from the patch to the kitchen. I feel certain that Heaven will have (among other things) unlimited, year-round supplies of just picked asparagus and strawberries!
This recipe is actually an adaptation of a Weight Watchers-friendly recipe I came up with last year when the asparagus came in. What? You think I can eat party food all the time and never gain a pound? Au Contraire! This is a pretty healthy dish as it is, but if you want to lower the calorie count, use a spritz of olive oil cooking spray instead of the olive oil and use fat free feta. A squeeze of lemon juice just before serving brightens all the flavors.
(Makes 4 servings)
4 medium russet potatoes, scrubbed and dried
2 ½ dozen small asparagus spears, trimmed and cut into 5-inch lengths
2 tablespoons olive oil
16 oil-cured black olives, coarsely chopped
1 cup crumbled feta cheese
5 lemon wedges
- Preheat oven to 425 degrees. Spray a baking sheet large enough to hold the potatoes and asparagus in a single layer with cooking spray. Cut the potatoes into 2-inch chunks and toss with 1 tablespoon of the olive oil. Arrange in a single layer on the baking sheet, leaving enough room for the asparagus. Season with salt and pepper.
- Bake the potatoes for 20 minutes, flip them over and bake for 10 minutes more. Toss the asparagus with the other tablespoon of oil, season with salt & pepper and add to the pan. Bake for another 10 to 12 minutes, until the potatoes are blistered and brown around the edges and asparagus is tender.
- Squeeze a lemon wedge over the potatoes and asparagus and divide among 4 plates. Top each serving with chopped olives and crumbled feta. Garnish each plate with a lemon wedge.
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