(Photo taken by Kathy Dixon, Virginia Farm Bureau)
On this month’s Real Virginia and in the upcoming issue of Cultivate magazine, is an asparagus recipe by author and culinary instructor
Kendra Bailey Morris. Morris uses fresh
Virginia-grown asparagus to create this delicious, simple dish. Virginia-grown
asparagus is available in April, so start looking for some at your local
You can find Morris cooking with
foods each month on Real Virginia,
courtesy of Virginia Grown, a
program of the Virginia Department
of Agriculture and Consumer Services.
Her work has been published in Better Homes and Gardens,
Virginia Living, Pepper
and other publications. She is a former food columnist for the Richmond-Times Dispatch and blogs at fatbackandfoiegras.blogspot.com. Chile
Roasted Asparagus with Feta and Walnuts
¼ cup walnut pieces, lightly toasted
one bunch of fresh asparagus, washed and ends trimmed
2-3 tablespoons extra virgin olive oil
salt and freshly ground pepper to taste
3 ounces crumbled feta cheese
quality balsamic vinegar for drizzling
Preheat the oven to 325°. Place walnut pieces on a baking sheet in a single layer, and bake for about 10 minutes, making sure they are fragrant and brown but not overcooked. Remove toasted nuts from the oven to cool.
Increase oven temperature to 400°. On a large sheet pan, toss the asparagus with the olive oil, coating each piece well. Season with salt and pepper, and toss again. Spread asparagus in a single layer on the baking sheet.
Roast for 12-14 minutes, shaking the pan several times so the spears will cook evenly on all sides.
Remove the asparagus onto a platter. Scatter feta over the spears, and drizzle with balsamic vinegar. Top with toasted walnuts and serve.