Roasted Asparagus Salad Recipe

• Once the tough ends are removed, rinse the asparagus, pat dry and cut into 2” pieces.
• Preheat the oven to 400° F.
• Put the asparagus pieces in a large mixing bowl. Drizzle with olive oil and season lightly with salt and freshly ground black pepper. Toss to coat.
• Lightly oil a large baking pan with 1” sides. Arrange the asparagus in a single layer for even roasting. Roast for 15 to 20 minutes, or until tender. Once done, place the pan of roasted asparagus on a wire rack to cool.

To make the vinaigrette:

• Place all of the dressing ingredients in a jar with a tight-fitting lid. Shake vigorously until ingredients are blended.

  Note: Be sure to shake the vinaigrette before each use, as the oil and vinegar will separate each time the vinaigrette has time to rest.

To Assemble the Salad:

• In a mixing bowl, combine the cut tomatoes with the crumbled Feta and gently toss them together with some of the shaken vinaigrette.
• Arrange the roasted asparagus on a serving platter. Drizzle with a little more of the vinaigrette.
• Arrange the tomato and Feta on top of the asparagus. Finally, add the basil or mint leaves. This salad may be served warm, at room temperature, or chilled.