Whipped feta with Roasted Asparagus and Crispy Prosciutto
A beautiful side dish or starter with the most amazing fresh flavors of lemon, salty feta cheese and roasted asparagus. The crispy prosciutto compliments all the flavors and makes this side dish a total hit!
Keywordfeta and asparagus recipe, feta and prosciutto appetizer, whipped feta recipe
Servings4
Equipment
Food processor
Baking sheet
vegetable peeler
Lemon zester
Ingredients
1bunchasparagus about 15-20
8ozcreamy feta
2lemons
7-8thin prosciutto slices
salt and pepper
2pinchesred pepper flakes
extra virgin olive oil
4-5tablespoonswater
Instructions
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.
Recipe Video Instructions
Notes
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.