summer asparagus

summer asparagus
Servings: 8 Prep 10 mins Cook 6 mins

Ingredients

  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup olive oil
  • 1 tablespoon fresh chopped chervil
  • 1 teaspoon finely chopped shallots
  • 2 pounds asparagus, trimmed (stem ends peeled, if thick)
  • 3/4 - 1 pound grape tomatoes, halved
  • 3 - 4 ounces feta cheese, crumbled

Make It

1. In a small bowl, whisk balsamic and red wine vinegars, Dijon mustard, salt and pepper. Slowly whisk in oil in a thin stream. Stir in chervil and shallots. Cover and set aside until ready to use.

2. Steam asparagus until tender, about 6 minutes.

3. Arrange asparagus and tomatoes on a large platter. Sprinkle with feta cheese. Drizzle with half of the dressing. Serve the remaining dressing on the side. Note: This may be served warm, room temperature or chilled.

4. Makes 8 servings.