Lemon-Herb Baked Feta with Roasted Asparagus

Prep the Oven and Ingredients

1. Preheat your oven to 200°C (180°C fan / Gas Mark 6).
2. Snap or slice off the fibrous woody bases of the asparagus (roughly 2–3 cm from the bottom).
3. Pat the feta block dry with paper towels to ensure it browns nicely rather than steams.

Assemble the Baking Dish

1. Place the feta block in the center of a wide, shallow baking dish or ovenproof skillet.
2. Arrange the trimmed asparagus spears and cherry tomatoes around the cheese in a single layer.
3. Tuck the lemon slices and sliced garlic cloves in and around the asparagus and cheese.
4. Drizzle the extra-virgin olive oil generously over the feta, tomatoes, and asparagus.
5. Sprinkle the dried oregano, chili flakes, a pinch of sea salt (feta is salty, so season the vegetables primarily), and plenty of freshly ground black pepper over everything.

Bake to Perfection

1. Transfer the dish to the oven and roast for 18–20 minutes, until the asparagus is bright green and tender-crisp and the tomatoes begin to burst.
2. Switch the oven to the top broiler / grill setting for the final 2–3 minutes to achieve lightly blistered, golden edges on top of the feta.

Toast and Garnish

1. While the dish roasts, lightly toast the pine nuts in a dry frying pan over medium-low heat for 2–3 minutes, shaking frequently until fragrant and golden. Set aside.
2. Remove the baked feta dish from the oven. Squeeze the juice from the remaining half lemon over the warm vegetables and cheese.
3. Scatter the toasted pine nuts and fresh chopped dill over top, and serve immediately warm straight from the baking dish.