Thanks to Judy Kimball of Manhattan, Kan., for submitting this recipe!
1 bunch asparagus, washed and trimmed
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper
1 pint cherry tomatoes (use red and yellow for more color if you can find them), cut in half
3/4 cup sliced red onion
1/2-3/4 cup diced Feta cheese
For the Vinaigrette:
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 tsp Dijon mustard
2 tsp chopped fresh rosemary or 1/2 t. dried
1 tsp sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
Turn the oven on to broil. Spread the asparagus out on a lined baking sheet and drizzle with the olive oil, then sprinkle with a little salt and freshly ground black pepper. Toss to coat and spread the asparagus out in a single layer. Roast for 6-8 minutes (depending on thickness) or until the asparagus is lightly browned, tossing once or twice. Remove from oven and set aside to cool.
Once cooled, transfer to a cutting board and cut into 1-inch pieces. Place the asparagus, red onion and cherry tomatoes in a large mixing bowl.
To prepare the vinaigrette, combine all ingredients and shake until emulsified. Pour the vinaigrette over the vegetables and gently toss to combine. Add the Feta cheese and very carefully stir to combine.
Let sit for at least 30 minutes before serving. If serving later, refrigerate. Best served at room temperature. Serve as a side dish or as a light meal with some good crusty bread.