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Casellula Roasted Asparagus with Marinated Feta

Casellula Roasted Asparagus with Marinated Feta

Delicate veggies with hard boiled eggs and a sprinkling of cheese
  • Roasted Asparagus with Feta
  • Roasted Asparagus with Feta
  • Roasted Asparagus with Feta
Simplicity can be delicious—just try this roasted asparagus recipe from Casellula! This cheese and wine cafe in New York’s Hell’s Kitchen is known for serving up delicious cheese, charcuterie, and shared plates with an incredible selection of wines and ciders. With this recipe from Executive Chef Jennifer Scher and Pastry Chef/Cheese Pairing Artist Leigh Friend, we’re drizzling some smoked olive oil over a few delicate stalks and hard-boiled eggs and topping it off with Meredith Dairy Feta, a tangy, bright blend of milk and spices.

Casellula Roasted Asparagus with Marinated Feta
Delicate veggies with hard boiled eggs and a sprinkling of cheese
  • Prep Time :15 min.
  • Cook Time : 15 min.
  • Total Time : 30 min.
  • Serves 4

Ingredients

SHOP INGREDIENTS & PAIRINGS FOR THIS RECIPE BELOW

Directions

  1. Pre-heat oven to 425F, boil water in a pot, and prepare an ice bath (a small bowl of cold water with ice) for the eggs.
  2. Wash, dry, trim & peel ends of asparagus and use a sheet tray to arrange the stalks in one flat layer. Drizzle the asparagus with 2 tbsp. Castillo de Canena Smoked Olive Oil and season with salt, pepper and red chili flakes.
  3. Roast for 5-7 minutes until al dente.
  4. Meanwhile, carefully place eggs into boiling water. Cook the eggs for 6 minutes, then remove them from the pot and transfer into the ice bath until cool. Once cool to the touch, carefully peel the shells from the eggs and set aside.

To Plate

  1. Divide asparagus onto 4 plates equally.
  2. Place one egg on top of each plate of asparagus
  3. Gently crumble one cube of Feta over the egg & asparagus
  4. Finish each with a drizzle of Smoked Olive Oil & sprinkle of Fennel Salt

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