Roasted Asparagus and Radishes with Whipped Feta
In spring, the produce section of the supermarket is adorned with asparagus and radishes, which are roasted here as part of a very simple appetizer that’s perfect for entertaining. Spread a creamy base of whipped feta and plain yogurt on a plate, and arrange vegetables on top that have been cooked in a mixture of […]
Ingredients
- 1 lb (450 g) asparagus, trimmed
- 1/4 lb (115 g) radishes with leaves, various colours, thoroughly washed and halved
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) honey
- 1/2 tsp red pepper flakes, plus more for serving
- 1 block (7 oz/200 g) feta cheese
- 1/2 cup (125 ml) 10% plain yogurt
- 2 tbsp chives, finely chopped
- Naan bread, for serving
Instructions
- With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with a silicone mat or parchment paper.
- On the baking sheet, toss the asparagus and radishes with 1 tbsp (15 ml) of the oil, the lemon juice, honey and red pepper flakes. Season with salt and pepper. Bake for 10 minutes or until the vegetables are al dente. Let cool.
- Meanwhile, place the feta in a bowl of cold water. Let soak for 10 minutes to remove some of the salt. Drain the feta and pat dry.
- In a small food processor, purée the feta, yogurt and 1 tbsp (15 ml) of the oil until smooth. Using a spatula, scrape down the sides of the food processor as needed.
- Spread the whipped feta out in a serving dish. Top with the asparagus and radishes. Drizzle with the remaining oil. Sprinkle with the chives and more red pepper flakes. Serve with naan bread.
In spring, the produce section of the supermarket is adorned with asparagus and radishes, which are roasted here as part of a very simple appetizer that’s perfect for entertaining. Spread a creamy base of whipped feta and plain yogurt on a plate, and arrange vegetables on top that have been cooked in a mixture of lemon juice, honey and olive oil. It’s a pretty, fresh and colourful plate that you can serve with naan.