Roasted asparagus with whipped feta and prosciutto

Step 1/5

• 125 g sourdough bread
• 15 ml olive oil
• ½ lemon
• 1 cloves garlic
• salt

• oven
• cutting board
• knife
• baking sheet
• fine grater
• citrus press

Preheat the oven to 220°C/428°F. Cut bread into bite-sized pieces. Toss the bread with olive oil and salt on a baking sheet. Arrange all in a single layer and bake for approx. 10 min. until crispy. Meanwhile, zest the lemon and juice (you should yield about 3 tbsp per lemon). Crush garlic cloves so they split open. Cut off the woody ends of the asparagus.

Step 2/5

• 25 ml olive oil
• 250 g green asparagus
• 1 tbsp capers
• ½ tsp chili flakes
• salt
• pepper

• baking dish

Mix olive oil, asparagus, capers, lemon zest, garlic, chili flakes, salt, and pepper in a baking dish. Place in the oven to roast for approx. 18–24 min. until the asparagus is lightly browned.

Step 3/5

• 100 g feta cheese
• 40 g yogurt
• 5 ml olive oil
• pepper

• blender

Next, combine feta, yogurt, and remaining olive oil in a blender. Blend until smooth and creamy for approx. 3 min., scraping the sides down if there’s buildup. Add pepper and blend again.

Step 4/5

• ½ tbsp honey

Remove from the oven, and take the asparagus out of the baking dish. Let the oil cool down and remove garlic. Add in lemon juice and honey. Reserve this oil mix for serving.

Step 5/5

• 2 slices prosciutto

• platter

To serve, spread feta mix on a large serving platter or shallow bowl. Place the asparagus on top, drizzle the oil mix on top and spread croutons over it. Tear the prosciutto into pieces and scatter over the dish. Serve warm or at room temperature.

Enjoy your meal!