Spring Casserole Of Roasted Asparagus And Artichokes Recipe

•     Oil for roasting pan
• 1 1/4 x to 1 1/2 pounds asparagus (16 to 24 medium spears), bottoms trimmed and
•     cut into 2 inch pcs
• 12 x canned or possibly frzn and defrosted artichoke hearts, quartered
• 1 med red bell pepper, julienned
• 2 x garlic cloves, peeled, chopped
• 2 tsp grated lemon rind
•     Juice of 1 lemon
• 3 Tbsp. extra-virgin extra virgin olive oil
•     Salt and freshly grnd black pepper to taste
• 1 1/2 c. basmati rice
• 2 1/4 c. water
• 2 c. halved cherry tomatoes
• 8 ounce feta cheese, crumbled, divided
• 1/2 c. pitted brine-cured black olives, such as kalamata
• 1/4 c. minced parsley leaves

Directions