The Avocado Zest is delicious. It has a fresh, lemon taste.  I drizzle it on my salads. I recommend it to anyone who wants a high quality oil with a hint of citrus for salads and fish.
Jane Dummer, RD

Oven Roasted Asparagus Spears With Feta And Olivado Avocado Oil

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At a glance
Main Course
Four to Six

* 4.5 cups small asparagus spears

* 6 tsp balsamic vinegar

* 1 cup marinated or fresh feta cheese

* 5 tbsp Olivado Avocado Oil

* salt


Preheat the oven to 180C/350F on fan bake. Take time to remove carefully the tiny leaves from the stalk of the asparagus. Wash in cold water and dry. Place asparagus in a large roasting dish with half the avocado oil and sprinkle with three good pinches of salt. Cook for 8-10 minutes stirring occasionally with a wooden spoon. Make sure they are well rolled in the oil. When the bottoms of the stalks begin to soften they are cooked. Using a fish slice to arrange into neat rows, divide the asparagus into 6. Place neatly onto 6 large hot flat plates. Crumble feta over the stalks (not the tips) and drizzle the vinegar on top. Grind some black pepper on top. Finally spoon the remaining avocado oil over and around the asparagus. Eat immediately.

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