- Serves: 4-6 servings
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- VINAIGRETTE DRESSING
- 6 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 2 teaspoons dijon mustard
- 1 clove garlic, minced
- salt and fresh pepper
- 2 bunches fresh asparagus, tough ends trimmed, 2-inch pieces
- 1 package grape tomatoes
- 2/3 cups chopped walnuts, toasted
- 4 oz. 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, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
Add asparagus to boiling water and allow to boil until tender crisp, about 3-4 minutes. Don't over cook!
Meanwhile fill a medium mixing bowl with ice and cold water.
Drain asparagus immediately when cooking is complete and transfer to the bowl of ice and cold water, let rest about 10 seconds, then drain well.
Transfer asparagus to a bowl with tomatoes and walnuts.
Drizzle vinaigrette over top and toss lightly. Sprinkle with feta, toss and enjoy!