summer asparagus

prep time:  10 minutes
cook time:  6 minutes
servings 8

ingredients:
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
2 teaspoons dijon mustard
1/8 teaspoon black pepper
1/8 teaspoon salt
1/2 cup olive oil
1 tablespoon fresh chopped chervil
1 teaspoon finely chopped shallots
2 pounds asparagus - trimmed
3/4 pound grape tomatoes - halved
3 ounces feta cheese - crumbled

steps:
1.  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.

2.  steam asparagus until tender, about 6 minutes.

3.  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

- family circle