Greek Recipes
Greek Marinated Asparagus with Croutons and Whipped Feta
Prep
10 minutes
Cook
20 minutes
Yield
4
Holy moly I think I hit the nail on the head with this side dish. These Greek marinated asparagus are perfect for summer while you can get your hands on some amazing, fresh asparagus. These beautiful stalks of green are served with croutons and whipped feta, and they pair great with all the best main courses.
Why you’ll love these Greek marinated asparagus:
- Quick: Make these in 30-minutes flat. The best part is that the prep will only take 10-minutes
- Tasty: The Greek marinade adds a lot of flavors and the whipped feta is the icing on the cake
- Healthy: Asparagus is a magical veggie (more on that below)
- Versatile: Use this marinade on any of your fav veggies, and serve it with your favorite main courses like veggies burgers at a BBQ, or whatever your heart desires
Ingredient Notes:
This Greek marinated asparagus recipe is made with simple ingredients, let’s talk about some of them…
Asparagus: Low in calories and a great source of nutrients, asparagus is so perfect for any time of year but they pair great for summer. Asparagus also has fiber, folate, and vitamins A, C, and K. They also can help with digestion and even can help lower blood pressure.
Whipped Feta: If you aren’t vegan, use your fav Greek yogurt, otherwise you can use your go-to vegan yogurt. You can also use either vegan or regular feta interchangeably in this recipe. Either way, this creamy whipped feta will turn out amazing.
Bread: For the croutons, you can seriously use any bread, I like really crusty bread, but use whatever you have on hand. These can also be a great way to use up bread that is or is going stale.
How to make Greek marinated asparagus:
Preheat the oven to 400F and line two baking sheets with parchment paper and set aside.
In one large mixing bowl or directly on the lined baking sheet you can begin mixing together the croutons ingredients till each piece of bread is coated.
In the other lined baking dish, combine all the ingredients for the asparagus and use your hands to stir/combined each ingredient till the onions/asparagus are completely coated. Bake the croutons and asparagus for 15 minutes, flipping the croutons halfway through. If you have a strong oven, your croutons may only need 10-15 minutes, so watch these closely to avoid burning. Note, you want the asparagus to still be firm, not wilty. So keep your eyes on these as well. Large asparagus will take more time to cook.
While that bakes, prepare your whipped feta by adding all the ingredients to a food processor or large jar (blend using a hand blender or blender) till smooth and silky.
Transfer the whipped feta to a large dish and then top with the cooked asparagus and croutons. Drizzle with more oil, lemon if needed and salt and pepper to taste!
Expert Tips & FAQ:
Gluten-Free: Use gluten-free bread for your croutons to make this recipe gluten-free
How do you cut asparagus? You should cut the ends off your asparagus as they’ll be much harder than the rest of the stalk. Line up your asparagus and trim off about an inch or so from the ends. You should cut right where the stalks turn from white into the green.
What other veggies could I use? This marinade and recipe are good with basically any vegetable you can roast. Zucchini, carrots, get creative, and use up what’s in season or in your fridge.
Other vegan recipes you’ll love:
- Vegan Meatballs with Cranberry Sauce
- The Best Vegan “Meat” Sauce
- Vegan Creamy Cashew Coconut Tomato Sauce
- Greek Tempeh with Creamy Orzo
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Greek Marinated Asparagus with Croutons and Whipped Feta
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Ingredients
For the Croutons:
- 2 large cups bread of choice cut into large chunks
- 3 tbsp. Olive oil
- 1 tbsp. garlic powder
- 1 tbsp. Onion powder
For the Whipped Feta:
- 1 cup vegan or regular feta
- 1/2 cup greek yoghurt or vegan yoghurt
- 1 tbsp. olive oil
- pinch of salt and pepper
For the Asparagus:
- 1 large bunch of asparagus dead ends and tips trimmed/cut off
- 1 large Walla Walla Onion roughly chopped
- 3 garlic cloves pressed or whole (press them once baked)
- The skin of 1 large lemon cut into lengthwise, skinny strips
- Juice of 1 lemon
- 1 tsp sea salt
- 1/2 tsp black pepper
Toppings:
- top with more olive oil salt, pepper and lemon zest!
Instructions
- Preheat the oven to 400F and line two baking sheets with parchment paper and set aside.
- In one large mixing bowl or directly on the lined baking sheet you can begin mixing together the croutons ingredients till each piece of bread is coated.
- In the other lined baking dish, combine all the ingredients for the asparagus and use your hands to stir/combined each ingredient till the onions/asparagus are completely coated. Bake the croutons and asparagus for 15 minutes, flipping the croutons halfway through. If you have a strong oven, your croutons may only need 10-15 minutes, so watch these closely to avoid burning. Note, you want the asparagus to still be firm, not wilty. So keep your eyes on these as well. Large asparagus will take more time to cook.
- While that bakes, prepare your whipped feta by adding all the ingredients to a food processor or large jar (blend using a hand blender or blender) till smooth and silky.
- Transfer the whipped feta to a large dish and then top with the cooked asparagus and croutons. Drizzle with more oil, lemon if needed and salt and pepper to taste!
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