Griddled asparagus with feta, olives and oregano

Griddled asparagus with feta, olives and oregano

Looking for the perfect starter course for your Easter Sunday feast? Look no further than this asparagus with crumbled feta, black olives and oregano recipe. Served with a dressing made up of the easy to find ingredients of olive oil and lemon juice dressing, this asparagus side will be ready in just 15 minutes.

Prep time: 13 minutes

Cook time: 2 minutes

Servings: 6 people


  • 50g feta, crumbled
  • 50g pitted black olives, chopped
  • 1 lemon, zested
  • 1 tbsp chopped fresh oregano or parsley, plus extra leaves to serve
  • 500g asparagus, trimmed
  • 1 tbsp olive oil
  • 3 tbsp olive oil (For the dressing)
  • 1 lemon, juiced (For the dressing)


To make the dressing, whisk the oil and lemon juice with 1 tbsp water in a jug.

Pour into a small serving dish and set aside. 

Put the feta, olives, lemon zest and oregano in a bowl.

Season with freshly ground black pepper and toss to combine.

Toss the asparagus with the oil; season well.

Put a griddle pan over a high heat until smoking hot.

Working in batches (if needed), griddle the spears in a single layer for 1-2 minutes on each side, or until just tender and lightly charred.

Arrange the asparagus on a serving platter.

Scatter with the feta mixture and spoon over the dressing. Garnish with the extra herb leaves and serve warm.