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Asparagus With Mastiha Olive Oil and Feta

5 from 1 vote

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5 from 1 vote

Asparagus With Mastiha Olive Oil and Feta

By Diane Kochilas

Cook Time 10

Meze / Starters, Recipes, Salads, Vegetables, Vegetarian

Cook Time 10

Meze / Starters, Recipes, Salads, Vegetables, Vegetarian

Ingredients

4 servings
2-3 Tbsp. extra virgin Greek olive oil*
½ tsp. ground Mastiha powder*
1/2 kilo 1 pound asparagus (medium-sized)
Coarse sea salt
2 tbsp. crumbled Greek feta
Pink peppercorns to taste
2 – 3 tsp. fresh lemon juice to taste
1 tbsp. finely chopped dill

Instructions

1. Cut away the thick, tough bottoms of the asparagus and trim the stalks lightly with a vegetable peeler.
2. In a heavy skillet over medium-high heat warm the olive oil and add the Mastiha powder and the asparagus. Toss the skillet a bit to arrange the asparagus in one layer. Raise the heat for 1-2 minutes, and season with salt and pepper to taste.
3. Reduce heat and cook the asparagus for 8-10 minutes, until tender. Drizzle with a few drops of lemon, sprinkle with feta, dill and pink peppercorns and serve.

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*Note: You may also buy mastiha-flavored extra virgin olive oil from the MastihaShop.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Asparagus With Mastiha Olive Oil and Feta