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Asparagus with Mastiha Oil and Feta
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Asparagus Sautéed with Mastiha-Olive Oil

Course brunch, dinner, Lunch, starter
Cuisine Greek, Greek cuisine, Mediterranean diet
Keyword asparagus, Diane Kochilas, feta, feta cheese, fresh herbs, Greek olive oil, mastiha, seasonal vegetables
COOK TIME 10 minutes


  • 4 servings
  • 2-3 Tbsp. extra virgin Greek olive oil*
  • ½ tsp. ground Mastiha powder*
  • 1/2 kilo 1 pound asparagus (medium-sized)
  • Coarse sea salt
  • 2 tbsp. crumbled Greek feta
  • Pink peppercorns to taste
  • 2 – 3 tsp. fresh lemon juice to taste
  • 1 tbsp. finely chopped dill


  1. 1. Cut away the thick, tough bottoms of the asparagus and trim the stalks lightly with a vegetable peeler.
  2. 2. In a heavy skillet over medium-high heat warm the olive oil and add the Mastiha powder and the asparagus. Toss the skillet a bit to arrange the asparagus in one layer. Raise the heat for 1-2 minutes, and season with salt and pepper to taste.
  3. 3. Reduce heat and cook the asparagus for 8-10 minutes, until tender. Drizzle with a few drops of lemon, sprinkle with feta, dill and pink peppercorns and serve.


*Note: You may also buy mastiha-flavored extra virgin olive oil from the MastihaShop.