Baked Feta and Tomatoes with Asparagus
One dish and 10 minutes is all you need to make this delicious Baked Feta and Tomatoes with Asparagus! You'll love the creamy feta that pairs so well with burst tomatoes and roasted asparagus. So simple and delicious!
Servings: 6
Ingredients
- 16 oz cherry tomatoes
- 10 oz asparagus stalks
- 1 8 oz block of feta cheese
- 4 cloves garlic (minced)
- 1/4 cup olive oil or avocado oil
- 1 tsp dried oregano
- 1 tsp dried basil
- pinch of sea salt (optional)
- 1/3 cup chopped fresh basil
Instructions
- Preheat the oven to 400 degrees F. Lightly grease a large 9x13 casserole dish.
- Toss the tomatoes in the casserole dish. Trim an inch off of each asparagus stalk. Cut the asparagus into 1-2 inch pieces, toss in with the tomatoes.
- Arrange a small space in the middle of the casserole dish for the feta. Drizzle the oil over the tomatoes, asparagus, and feta. Add garlic, and toss so it's well coated. Sprinkle with oregano and basil. You can also sprinkle a little sea salt on the tomatoes and asparagus, but I find that the feta adds enough salt to the dish. Transfer to the oven.
- Bake for 35 minutes, or until feta is golden and tomatoes are bursting (or have popped). If the asparagus is extra thin, you can wait to add those to the dish until at about the 15 minute mark.
- Remove from oven. Sprinkle with fresh basil and mash the feta with a spoon. Stir it altogether and serve as a pasta sauce or as a dip! See above under the "serving" section of the blog post.