Roasted Asparagus with Crispy Shallots, Pine Nuts and Feta

Roasted Asparagus with Crispy Shallots, Pine Nuts and Feta

fresh asparagus

shallots, thinly sliced

pine nuts, toasted

feta cheese, crumbled

olive oil

salt and pepper, to taste

For two servings, cut 14 to 16 asparagus (about 1/2 pound) spears into 2" pieces. Drizzle lightly with olive oil and season with salt and pepper; roast at 375 degrees for 15 minutes.
Saute' the shallots in about a tablespoon of olive oil over medium to medium high heat...watching carefully not to burn but allow to brown well. Drain well on paper towels.
Toast a palmful (about 2 tablespoons) of pine nuts in a small skillet over medium high heat until browned.
Crumble about an ounce of feta cheese.
When the asparagus is cooked, toss with the remaining ingredients. Season with salt and pepper if needed, and enjoy.

For a simpler dish...try the plainer roast asparagus below.