Greek Style Asparagus Antipasto

Another great asparagus recipe to serve during your outdoor entertaining in this glorious month of May.

IMG_4474Greek Style Asparagus Antipasto

For PDF copy of recipe, Greek Style Asparagus Antipasto

Serves 4-6


  • 1/3 cup sweet onions, diced
  • 1 teaspoon grapeseed oil
  • 6 spears Asparagus, sliced in 1/8-inch pieces
  • 1/3 cup yellow bell peppers, chopped
  • 1 tablespoon lemon juice
  • 1/4 teaspoon each of salt and pepper
  • 1 tablespoon balsamic vinegar
  • 1/3 cup cherry tomatoes, chopped (about 6)
  • 1/2 tablespoon fresh thyme, finely chopped
  • 1/4 teaspoon dried oregano
  • 1/3 cup goat feta cheese, crumbled or chopped


  1. Sauté onions with grapeseed oil until translucent.
  2. Add asparagus, peppers, lemon juice and cook for 2 minutes.
  3. Add salt, pepper, balsamic vinegar and cook for about more 3 minutes.
  4. Set aside to cool.
  5. In small bowl, mix tomatoes, thyme, oregano.
  6. Add cooled asparagus mixture.
  7. Add feta cheese and toss.
  8. Store in refrigerator for a least 1 hour.
  9. Serve with whole grain crackers as an appetizer or use as topping for chicken, fish, or beef.

1 Response to Greek Style Asparagus Antipasto

  1. Pingback: Muscle of the Month: Tantalizing Triceps | Aspire, Perspire, Nourish Yourself

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