Ingredients
150 grams asparagus, woody ends trimmed, chopped into halves
2 large cherry tomatoes
1 small onion, thinly sliced
50 grams kalamata olives, pitted and chopped
a few slices of sharp feta
100 grams spaghetti, cooked
1 tsp. fresh mint, in a chiffonade
olive oil
salt, pepper, and chili flakes to taste
Slice an x shape into the bottoms of each of your tomatoes to allow them to expand in the oven's heat. Arrange your asparagus, onions, and tomatoes on a roasting pan and drizzle them generously with olive oil. Sprinkle them well with salt, pepper, and chili, and then roast them on the top rack for about 12 minutes at 425 degrees F. The onions will caramelise and spread sticky sweetness all over the golden asparagus.
Toss the vegetables, save the tomatoes, in with the pasta, a little more oil, and reseason to taste. Add in your chopped olives at this point, as well as your mint.
To serve, arrange the pasta with a tomato and slice of feta on top, and sprinkle with a bit more mint and lemon juice, if you have fresh lemons.
Enjoy!
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