Pan-Fried Asparagus with Sun-Dried Tomato and Crispy Feta
Pan-fried asparagus is topped with feta cheese, sun-dried tomatoes, and toasted pine nuts in this Mediterranean-inspired side dish.
Course Side Dish, Vegetables
Cuisine gluten-free, Mediterranean, vegetarian
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Author Stephanie McKercher, RDN
3large cloves garlic,peeled and smashed
Salt and pepper
½cupcrumbled feta cheeseor tofu feta (see note)
½cupjulienne cut sun-dried tomato
2tablespoonspine nuts,toasted if desired (see note)
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).
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.
This recipe originally appeared on GratefulGrazer.com.