Whipped Feta with Roasted Asparagus and Crispy Prosciutto
Whipped feta seems all the rage now, doesn’t it? Feta is already such a tasty cheese and it’s used in so many ways that the idea of whipping it and making it fluffy just makes it even more fantastic.
This recipe is easy peasy, very few ingredients and it is absolutely packed with flavor!
There are hints of lemon, bits of spice and saltiness from the feta, and the prosciutto. This side dish is perfect to serve next to any protein of your choice or with a mediterranean bowl of humus and falafel.
This is how I made this Whipped Feta with Roasted Asparagus and Crispy Prosciutto:
Let’s start with the asparagus.
Preheat the oven to 375°.
The ends of asparagus are fibery and hard, so trimming the ends must be done. Cut about 1-2 inches from the bottom of each asparagus.
Tip! Grab one asparagus and bend it to make it snap. Where the asparagus snapped is a good indicator of how much you have to cut from each asparagus. Cut the rest of the bunch where the asparagus snapped so they are all the same size.
If the asparagus is thick, I like to peel it a bit, not vigorously all around the asparagus, but more like 3 or so times around so that the fibrous leaves on the stems are mostly removed. If the asparagus is thin, they are good to go!
Line a baking sheet with aluminum foil and place the asparagus on the lined baking sheet.
Squeeze a half of a lemon (around 2 tablespoons) all over the asparagus, season with salt and pepper and sprinkle a pinch of chili flakes.
Grab the prosciutto and arrange it around the asparagus in little bunches.
Bake the asparagus and prosciutto for 15-18 minutes until the prosciutto is crispy but the asparagus is not overcooked.
Tip! I love the tips of the asparagus to get crunchy and roasted, it adds even more flavor!
Let’s whip some feta shall we?!
While the asparagus bake, crumble the feta cheese into large chunks and place it in a large food processor. You can use a stand up mixer or a blender if you do not have a food processor.
Add 2 tablespoons of water and remaining half of the lemon. Start pulsing the cheese mixture so it breaks up in smaller chunks.
If the mixture is not creamy at all, add 1 more tablespoon of water. Run the food processor once more for like 10 seconds. Scrape the sides to incorporate the parts stuck to the sides. Keep adding water 1 tablespoon at a time and keep running the food processor to make the mixture even more creamy.
Tip! If the feta is too dry, add one tablespoon of water at a time until it becomes creamy. If you buy the feta that is preserved in brine, you can use that liquid instead of tap water.
Once the feta has been whipped to a nice creamy texture, spread it on to a plate.
Tip! I like to create swirls while I plate the feta, these swirls will hold the seasonings beautifully.
Season the plated feta with a pinch or two of red pepper chili flakes, add more than a pinch if you like heat. Zest a lemon all over the feta and season with freshly cracked pepper.
Tip! I use multicolored peppercorns in my pepper mill, they add all sorts of different pepper flavors and beautiful specks of color too!
Drizzle a few tablespoons of good quality extra virgin olive oil to the feta mixture. The oil will help give the feta body and the contrast of colors is beautiful too!
I use two different extra virgin olive oils:
One is just for cooking and it’s my everyday go-to oil. I usually buy it in super large containers.
The other extra virgin olive oil I have is a better quality, richer in color and taste. This one is pricier so I use it to drizzle on top of salad or on top of this whipped feta. Here are a few suggestions of good quality extra virgin olive oil.
Once the asparagus and prosciutto are cooked, remove from the oven and place the asparagus over the bed of feta. Arrange the prosciutto around the feta. Serve immediately and ENJOY!
Whipped feta with Roasted Asparagus and Crispy Prosciutto
- Food processor
- Baking sheet
- vegetable peeler
- Lemon zester
- 1 bunch asparagus about 15-20
- 8 oz creamy feta
- 2 lemons
- 7-8 thin prosciutto slices
- salt and pepper
- 2 pinches red pepper flakes
- extra virgin olive oil
- 4-5 tablespoons water
For the asparagus:
- Preheat the oven to 375°
- Take 1 asparagus and bend it so it snaps.
- Where it snapped will mark the place where the asparagus should be trimmed.
- Trim the entire bunch of the asparagus at the same spot where the asparagus snapped, this way they are all the same size.
- Roughly peel each asparagus just to remove the hard leaves tips that grow in the trunks.
- Line a baking sheet with aluminum foil and placethe asparagus on the baking sheet.
- Drizzle enough olive oil to coat the asparagus an season with salt and pepper.
- Squeeze half of a lemon on to the asparagus and toss it all together.
- Arrange the prosciutto in bunches around the asparagus.
- Bake the asparagus and prosciutto for 15-18 minutes until the asparagus are roasted and the tips are crispying and the prosciutto is crispy.
For the whipped feta:
- In a large food processor, add the feta and crumble it into large chunks.
- Squeeze the other half of the lemon and add 2 tablespoons of water.
- Pulse the feta mixture a few times to help brake the large chunks into tiny crumbles.
- Scrape the sides of the food processor to help incorporate the entire mixture.
- With the food processor running steady, add 1 more tablespoon of water and watch the feta come together and get creamy. If it is not getting creamy add more water 1 tablespoon at a time.
- Once the feta is whipped and creamy, serve it on to a plate.
- Once plated, season with freshly cracked pepper, add the zest of 1 entire lemon and add a pinch of red pepper flakes (add more if you can handle the heat).
- Drizzle goos quality extra virgin olive oil on top of the feta.
Plating it all together:
- Once the asparagus is cooked and the feta is whipped and season, serve the asparagus on top of the bed of seasoned whipped feta.
- Arrange the prosciutto bundles around the feta. Serve immediately.