Roasted Asparagus with Feta Cheese and Dijon Vinaigrette

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Roasted Asparagus with Feta Cheese and Dijon Vinaigrette



Asparagus is one of the first plants to greet us each spring and a joyous way to say farewell to winter.  At only 3 calories per spear, asparagus is amazingly good for us. It has so many awesome health benefits, including lifting one’s mood!  And after preparing this recipe, we have to agree.

The roasting gives the Asparagus tips a salty crunchy taste and the spears become melt-in-your-mouth tender. Cover all with this super savory Vinaigrette. The Dijon mustard gives it a tangy, sharp flavor with a bit of spice while the Tassos® Extra Virgin Olive Oil suffuses through the vinaigrette with green apple, lingering notes of banana and a radicchio level of piquant flavor.

Do not forget Greece’s very own Feta cheese for the final lemony, tart taste.



• 1 medium bunch asparagus, ends trimmed

• 6 Tbsp Tassos® Extra Virgin Olive Oil, divided

• kosher salt and freshly ground black pepper to taste

• ½ Tbsp Dijon mustard

• 1 Tbsp brine from jar of Tassos® Olives, or Tassos® Olive Juice

• 1 c crumbled feta cheese

• fresh tomatoes (optional)

Cooking Directions


Preheat the oven to 425°F.

Clean, divide, and toss the asparagus with 2 Tbsp extra virgin olive oil, salt, and pepper. Arrange in a single layer on a rimmed baking sheet. Place in the oven and roast until the spears are tender and the tips are slightly charred, approx. 10–15 minutes.

While the asparagus is roasting, make the vinaigrette by adding the Dijon mustard, olive juice, and salt and pepper to taste in a bowl. Mix in the remaining extra virgin olive oil and whisk well. Remove the asparagus from the oven.


Place on a serving plate. Drizzle with vinaigrette and sprinkle with feta. Plate with fresh tomatoes (optional).


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