Roast Asparagus with Feta and Preserved Lemon
Asparagus…. roasted or grilled can have the best earthy crunch. Topped with some lemon? You have a hit! You can either cut the ends off or snap them one by one (satisfying to say the least), and that is where the part you want/don’t want to eat snaps off perfectly.
1 bunch asparagus, ends trimmed
1 TBSP preserved lemon, diced
1/4 cup feta cheese, crumbled
2 slices bacon, chopped
Olive oil
Balsamic vinegar, drizzle
Salt
Heat oven to 400. Place parchment paper on sheet pan, spread out asparagus. Drizzle oil and salt on and bake for 10 minutes, more if the asparagus is thicker. Check until the asparagus is al dente, and maybe a little blackened on the tips.
Remove from oven, place on plate or platter and top with lemon, cheese, bacon and balsamic.