Mike Garten
Puree feta cheese with plain whole-milk yogurt for an ultra-creamy spread to pair with sweet roasted asparagus stalks.
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Yields: 6 servings
Total Time: 0 hours 15 mins
2 lb.
asparagus, trimmed
2 tbsp.
olive oil
Kosher salt and pepper
8 oz.
feta cheese
1/2 c.
plain whole-milk yogurt
- Heat oven to 425°F. On a rimmed baking sheet, toss asparagus with oil and ½ teaspoon each salt and pepper. Transfer half to second sheet and arrange both in a single layer.
- Roast, shaking both trays once, until asparagus is lightly charred and just tender, 10 to 12 minutes.
- Meanwhile, in a food processor, puree feta and yogurt until smooth. Spread half of mixture onto platter.
- Over each sheet of asparagus, grate zest from half of lemon and toss to combine. Arrange asparagus on top of feta mixture and serve with remaining feta mixture.
NUTRITIONAL INFORMATION (per serving): About 170 calories, 13.5 g fat (6.5 g saturated), 8 g protein, 525 mg sodium, 6 g carbohydrates, 2 g fiber
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