• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipe Index
  • Work With Me
  • Contact
  • Subscribe

Grateful Grazer

menu icon
go to homepage
  • About
  • Recipe Index
  • Work With Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipe Index
    • Work With Me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Grateful Grazer

    Published: Apr 25, 2019 · Modified: Mar 13, 2022 by Stephanie McKercher, RDN · 2 Comments

    Pan-Fried Asparagus with Sun-Dried Tomato and Feta

    Jump to Recipe Print Recipe
    Asparagus in ceramic dish with title text that reads, "Pan-Fried Asparagus with Sun-Dried Tomato and Crispy Feta"

    Looking for a quick and easy side dish for spring? I’m loving this pan-fried asparagus topped with a Mediterranean-inspired mix of tangy feta cheese, sun-dried tomatoes, and toasted pine nuts.

    Pan-roasted asparagus in brown ceramic dish with linen napkin and jar of garlic.

    With fresh asparagus hitting its seasonal peak, I felt inspired to create a quick and easy side dish that epitomized springtime here at 8600 feet. Pan frying is an ideal early spring cooking method, when I naturally start craving things a little bit on the fresher side, but still am not quite ready for a plate full of raw veggies.

    Lightly cooked pan-fried asparagus is hitting the spot.

    The toppings—feta cheese (crisped up in the skillet with the asparagus), sun-dried tomato, and toasted pine nuts—make this vegetarian side dish a whole new beast.

    Comforting and satiating—and it’s still something you can make in about 10 minutes with pantry ingredients.  

    Roasted asparagus in brown ceramic dish with pine nuts and linen napkin.
    Asparagus spears on a gray plate with sun-dried tomato and feta cheese.

    How to Make Pan-Fried Asparagus

    To make pan-fried asparagus, cook spears in a little bit of oil in a skillet over medium heat until the bottoms start to turn brown. Then flip the spears over and cook another few minutes until they’re totally done.

    Pan frying is quick and easy and doable even if you’re a novice vegetable cook.

    You could be done right there, but you know me. I couldn’t help but make a few embellishments.

    First, the garlic. Just pop a few smashed cloves in the skillet with the oil and asparagus so the veggies take in the garlicky flavor while they brown.

    My favorite part, though, is the feta cheese.

    Some of the cheese crumbles fall in between the asparagus spears and cook directly on the skillet. These pieces turn brown and crispy and just add a really dreamy texture that, topped with flavorful sun-dried tomatoes and pine nuts, almost feels too good to be a 7-ingredient 10-minute recipe.

    Believe it.

    Need a Main Dish to go with?

    Here are a few of my favorite Mediterranean-inspired main dish recipes.

    • Moroccan-Spiced Chickpea Burgers
    • Creamy Vegan Mushroom Kale Pasta
    • Roasted Garlic Caprese Pizza
    • Toasted Freekeh with Greens and Tahini
    • Charred Eggplant Pita Wraps
    Pan roasted asparagus on ceramic dish with jar of garlic behind it.
    Roasted asparagus in brown ceramic dish with pine nuts and linen napkin.

    Pan-Fried Asparagus with Sun-Dried Tomato and Crispy Feta

    Stephanie McKercher, RDN
    Pan-fried asparagus is topped with feta cheese, sun-dried tomatoes, and toasted pine nuts in this Mediterranean-inspired side dish.
    3.8 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Side Dish, Vegetables
    Cuisine gluten-free, Mediterranean, vegetarian
    Servings 2 people

    Ingredients
      

    • 1 tablespoon grapeseed oil
    • 1 pound asparagus, trimmed
    • 3 large cloves garlic, peeled and smashed
    • Salt and pepper
    • ½ cup crumbled feta cheese or tofu feta (see note)
    • ½ cup julienne cut sun-dried tomato
    • 2 tablespoons pine nuts, toasted if desired (see note)
    • 2 tablespoons chopped parsley (optional)

    Instructions
     

    • Pour grapeseed oil in a large, preheated skillet over medium heat. (Work in small batches if needed.) Tilt to spread the oil until the pan is evenly coated. 
    • Spread asparagus and smashed garlic cloves on the skillet and sprinkle with salt and pepper. Cook 3 minutes, or until bottoms of asparagus begin to brown. Remove garlic cloves from the skillet and flip asparagus spears. Pour feta cheese over the asparagus and cook 2 additional minutes, or until asparagus is tender and browned.
    • Remove from heat and top with sun-dried tomato, pine nuts, and parsley (if using).

    Notes

    Vegan variation: Substitute tofu feta or nut cheese for the feta cheese.
     
    To toast pine nuts: Spread on a dry skillet over medium-high heat. Cook 3 minutes, stirring often, or until browned and aromatic.
     
    To soften sun-dried tomatoes (optional): Soak in hot or boiling water 1-2 minutes before using. 
    Did you make this recipe?Tag @GratefulGrazer and #GratefulGrazer!

    Save this pan-roasted asparagus recipe on Pinterest.

    Asparagus in ceramic dish with title text that reads, "Pan-Fried Asparagus with Sun-Dried Tomato and Crispy Feta"
    « Vegan Peanut Butter and Jelly Ice Cream Bars
    Sun-Dried Tomato Basil Strata »

    Share This Recipe

    846 shares

    Reader Interactions

    Comments

    1. Xhulio Cooks says

      March 26, 2020 at 10:15 pm

      I love this recipe so much I tried to make it myself and added a few more tips and tricks. I also made a similar greek dish. https://xhuliocooks.com/recipe/fried-feta-cheese-with-honey/
      Thank you so much and keep rocking.

      Reply
      • Stephanie McKercher, RDN says

        March 30, 2020 at 8:30 am

        Sounds delicious! Glad you enjoyed the recipe.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    I accept the Privacy Policy

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

    Learn more →

    Popular Right Now:

    • Easy Edamame Crunch Salad
    • One-Pot Yellow Split Pea Soup
    • Berry Coconut Water Smoothie
    • Vanilla Matcha Latte
    • Berry Dragon Fruit Smoothie
    • Sweet Potato Breakfast Bowl
    • Vegetarian Freezer Meals
    • Vegan Pasta Primavera

    Father's Day Recipes:

    • Smashed Baby Potatoes with Pesto Sauce
    • Black Bean Stuffed Poblano Peppers
    • Chimichurri Grilled Tofu Skewers
    • How to Make Quick Pickles: Recipes and Tips

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    Grateful Grazer

    • About
    • Blog
    • Recipes
    • Subscribe

    Work with Me

    • Media Partnerships
    • Media Highlights
    • Contact

    Resources

    • 100+ Meal Prep Ideas
    • Grocery List
    • Meal Prep Ebook
    • Cookbook

    Privacy Policy | Disclosure Policy | Terms and Conditions

    Copyright © 2021 The Grateful Grazer, LLC