Crispy asparagus with fried feta

Jacqueline Alwill

Brown Paper Nutrition

Have you tried frying feta like haloumi yet?

It’s a little bit more fiddly but if haloumi isn’t on hand it really does make a pretty cool swap!!! I did this CRISPY ASPARAGUS FRIED FETA dish with yummy seasonal asparagus, fried feta, currants, Mingle Bagel Seasoning, lemon and dill (controversial I know, use the herbs you like to instead of dill if you don’t, don’t hate on me for it… or dill!) .

Enjoy friends…


Serves 4 as a side

Gluten free : Vegetarian

2 bunches asparagus, trimmed

2 tbsp extra virgin olive oil

300g feta, sliced into 1cm long pieces (you can use more or less as you wish!)

1/4 cup dried currants

1/4 cup picked dill leaves

1 1/2 tbsp pomegranate molasses*

1 lemon, cut into wedges

Heat a large frypan on high heat and add 2 tsp extra virgin olive oil, coat the pan and then add the asparagus and cook for 3-4 minutes, turning throughout. Transfer to a plate, then add remaining olive oil and arrange the sliced feta around the pan. Fry for 2 minutes each side or until golden. Careful as you flip the feta as it isn’t as dense as haloumi. Arrange half the asparagus on a serving platter, top with the fried feta, add remaining asparagus. Then sprinkle with currants, arrange dill around the platter and drizzle with pomegranate molasses (or honey if you don’t have pomegranate molasses) and serve with lemon wedges.


*Pomegranate molasses is available in most major supermarkets and is a sweet condiment / drizzle.