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Griddled asparagus with feta, olives and oregano recipe

Griddled asparagus with feta, olives and oregano recipe

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This rustic griddled asparagus dish with crumbly feta, black olives, oregano and an olive oil and lemon dressing is delicious as a light starter for guests to enjoy. Ready in just 15 minutes, this easy starter is full of colour, flavour and is sure to impress. See method

  • Serves 6
  • 13 mins to prepare and 2 mins to cook
  • 111 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 50g feta, crumbled
  • 50g (2oz) pitted black olives, chopped
  • 1 lemon, zested
  • 1 tbsp chopped fresh oregano or parsley, plus extra leaves to serve
  • 500g (1lb) asparagus, trimmed
  • 1 tbsp olive oil

For the dressing

  • 3 tbsp olive oil
  • 1 lemon, juiced

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 12%
  • Sugars

    2g 2%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 2.3g Protein 3.8g Fibre 0.2g


  1. To make the dressing, whisk the oil and lemon juice with 1 tbsp water in a jug. Pour into a small serving dish and set aside. Put the feta, olives, lemon zest and oregano in a bowl. Season with freshly ground black pepper and toss to combine.
  2. >Toss the asparagus with the oil; season well. Put a griddle pan over a high heat until smoking hot. Working in batches (if needed), griddle the spears in a single layer for 1-2 minutes on each side, or until just tender and lightly charred.
  3. Arrange the asparagus on a serving platter. Scatter with the feta mixture and spoon over the dressing. Garnish with the extra herb leaves and serve warm.

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