- Serves: 4 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Vinaigrette Dressing:
- 6 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 clove garlic, minced
- salt and fresh pepper
- 2 bunches fresh asparagus, tough ends trimmed and cut into 2-inch pieces
- 1 package small tomatoes
- 2/3 cup chopped walnuts, toasted
- 4 ounces feta cheese, crumbled
Bring a large pot of water to a boil. Meanwhile prepare vinaigrette: add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, Dijon mustard, honey and garlic and whisk to blend. Season with salt and pepper to taste. Set aside.
Add asparagus to boiling water and allow to boil until tender crisp, about 3-4 minutes. Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well. Transfer asparagus to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly. Sprinkle with feta, toss, and enjoy.