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Home » Appetisers/Starters » Sauteed Asparagus With Almonds And Feta

Sauteed Asparagus With Almonds And Feta

Author: Karon Grieve Published : June 2012

Recipe
asparagus with almonds and feta
asparagus with almonds and feta
asparagus with almonds and feta

The perfect light springtime lunch or a great appetiser before a main meal. Asparagus with feta and almonds is a truly delicious combination with the freshness of asparagus, creamy saltiness of feta and the sweet crunch of almonds.

asparagus feta and almonds on white plate with fork at side

Asparagus is everywhere in the shops just now. I love it and am always looking for different ways to serve this gorgeous green goody.

This time I decided to saute it and serve my asparagus with almonds and feta cheese. Totally simple and simply delicious!

bundle of asparagus

Ingredients for this dish

1 bunch asparagus

crumbled feta cheese or goat cheese

handful of almonds

1 tablespoon olive oil

3 sprigs of fresh thyme

lemon juice

salt and pepper to taste

homemade feta cheese in bowl with tomatoes and basil

cheese

I make my own feta cheese. It is so easy, just check out my homemade feta recipe. If you are not a feta fan you could always use a mild blue cheese for this asparagus salad or even a goat’s cheese. Steer clear of any strong cheeses that would overpower the delicate flavour of the asparagus.

close up of finished dish of asparagus, feta and almonds

How to make asparagus with feta and almonds

Heat a heavy based pan and put in your olive oil. Cut the ends off the asparagus where the plant is tough. Toss the stems into the pan along with the almonds and the thyme.

Make sure to shuffle things around so that everything gets some oil and the asparagus cooks evenly. I like mine to be charred a bit so it takes about 5 minutes for me to get them how I like.

salad on plate with yellow napkin underneith and two forks

Transfer the asparagus and almonds to a plate and crumble on the feta cheese. Add some pepper to taste (you shouldn’t need much in the way of salt because the feta is salty anyway), add a good squeeze of lemon juice and another drizzle of olive oil.

Serve with a chunk of French bread and a good glass of wine.

Enjoy….

larder links

Looking for more delicious asparagus recipes to try? Then check these out before you go;

Chicken and asparagus risotto

Pickled asparagus in oil

Salmon broccolini and asparagus traybake

Classic French asparagus mimosa

Chilled cream of asparagus soup with almonds and thyme

Ham and asparagus pizza bianca with honey and brie

Healthy asparagus and quinoa risotto

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
asparagus feta and almonds on white plate with fork at side

Sauteed Asparagus With Almonds and Feta

Karon Grieve
A delicious light lunch or starter dish packed with flavour and so easy and quick to make
4.50 from 2 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course appetisers, lunch
Cuisine French
Servings 1 person
Calories 141 kcal

Ingredients
 

  • 10 spears asparagus
  • 1 tbsp almonds sliced almonds or whole almonds lightly crushed
  • 1 tbsp feta
  • 1 tsp olive oil
  • black pepper
  • 1 tsp lemon juice

Instructions
 

  • Heat a heavy-based pan and put in your olive oil. Cut the ends off the asparagus where the plant is tough. Toss the stems into the pan along with the almonds and the thyme.
  • Make sure to shuffle things around so that everything gets some oil and the asparagus cooks evenly. I like mine to be charred a bit so it takes about 5 minutes for me to get them how I like.
  • Transfer the asparagus and almonds to a plate and crumble on the feta cheese. Add some pepper to taste (you shouldn't need much in the way of salt because the feta is salty anyway), add a good squeeze of lemon juice and another drizzle of olive oil.

Notes

This makes the perfect light lunch for 1 person or an appetiser for 2.

Nutrition

Calories: 141kcalCarbohydrates: 4gProtein: 5gFat: 13gSaturated Fat: 3gCholesterol: 15mgSodium: 190mgPotassium: 106mgFiber: 1gSugar: 1gVitamin A: 148IUVitamin C: 3mgCalcium: 113mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Appetisers/Starters, Salads and Sides, Spring, Vegetarian Recipes

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