Tags
asparagus appetizer recipe, asparagus first course recipe, Blacksburg VA Gift Baskets, Charlottesville VA Gift Baskets, feta cheese + asparagus recipe, fresh asparagus party recipes, healthy potato salad recipe, NYC Gift Baskets, oven roasted potato & asparagus recipe, potato + asparagus + black olive recipe, quick asparagus salad recipe, Richmond VA Gift Baskets, Roanoke VA Gift Baskets, spring asparagus recipes, Virginia Gift Baskets, Virginia Recipes, warm potato salad recipe, Washington D.C. Gift Baskets, Weight Watcher's potato salad recipe
Create a healthy, delicious appetizer or first course with this easy recipe from
Happy Entertaining!
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.
INGREDIENTS
(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
DIRECTIONS
- 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.
FIND A GIFT FOR EVERYONE ON YOUR LIST AT ELIZABETH W. GIFT BASKETS!
