Roasted asparagus with feta

Contributed by Preston Maring, MD

Roasted asparagus with feta
Thanks to your collective support of our Friday Fresh Farmers' Market. News of its success is reaching many other Kaiser Permanente facilities, not only in Northern California, but even in Washington, D.C. In a conversation with leaders from KP's national community benefit program, I understand that the D.C. KP market may provide the only fresh fruit and vegetables available in the near vicinity of their facility. Locally, cherries will be back for sure this Friday as well as the first crookneck squash of the season. This week's recipe features asparagus (again) from the Johnston Family Farms. It's in season. This is so good and simple, I made it twice in 3 days.


  • 2 bunches medium asparagus, trimmed
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/2 cup feta cheese, crumbled (even the lower fat version works well)


Preheat oven to 500°. Toss the asparagus with the olive oil, salt and pepper in a shallow baking dish. Arrange it in a single layer. Roast for 8 to 10 minutes, shaking the pan half way through, or until tender when pierced with a fork. Serve hot sprinkled with the feta.