Yesterday morning, I took my first trip to the farmer’s market, and I have been really, really excited about it. I usually don’t wake up early enough to get there before it closes, but I am going to start making a point to do so. I decided, based on a friend’s suggestion, to get some asparagus.

farmer's market asparagus

 

Now, I’ve only eaten asparagus twice–once I spit it out, and once in macaroni and cheese. But I decided to start with it as a focal point for tonight’s meal because I am trying to eat healthier. This meal was a “crowd-pleaser” in the sense that both my boyfriend and I liked it pretty well, and I would probably make it again (with some slight modifications). The original recipe available at Once Upon a Chef.

Roasted Asparagus Salad

Ingredients

  • 1 bundle of asparagus
  • 3 TBS Extra Virgin Olive Oil, divided use
  • 1/4 TSP salt
  • 1/4 TSP pepper
  • 1 TSP fresh lemon zest
  • 1 TBS fresh-squeezed lemon juice
  • 1/3 cup crumbled feta cheese

 

Directions

1. Preheat oven to 450 degrees. 

2. Toss asparagus with 2 TBS EVOO, salt, and pepper

Oiled, salted, and peppered, and ready to bake
Oiled, salted, and peppered, and ready to bake

3. Roast on a foil-lined baking sheet for 8-10 minutes.

4. Cut asparagus into 1.5 inch pieces

5. Add remaining EVOO, lemon zest and juice, and feta cheese. Toss together. Season with extra salt, pepper, zest, or juice to taste.

Finished salad.
Finished salad.

6. Serve at room temperature

Even as I was cooking, I was pretty hesitant about this dish. I’m a horribly picky eater, especially when it comes to texture. I wanted the asparagus to still have some “bite” to it, but it seemed pretty limp as I was cutting it up. Luckily, it kept a nice crispness around the outside. I think this dish would probably taste a little better grilled, but apartment living means no such luck. And I didn’t think it would get the same flavor on my George Foreman grill, so I went with baking instead.

A complete meal!
A complete meal!

The complete meal turned out really good! I served it with some baked tilapia seasoned with Chef Paul Prudhomme’s Seafood Magic and lemon, as well as a slice of this fantastic rosemary-olive oil bread I bought at the farmer’s market, too. This meal is definitely a keeper, and I can’t wait to see what else I can find at the farmer’s market to inspire me to cook and eat better.

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