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Ingredients

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Directions

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  • 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.

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  • Steam asparagus until tender, about 6 minutes.

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Instructions Checklist
Instructions Checklist
  • 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.

  • Makes 8 servings.

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