RECIPE: Asparagus with Tomato and Feta

Ingredients:

1 lb. fresh asparagus
4 oz. feta cheese, crumbled*
1 C. grape tomatoes, halved lengthwise
1/3 C. extra virgin olive oil
3 Tbs. balsamic vinegar
1 tsp. dried oregano
Salt and pepper to taste
*(block-feta works best and is less dry than pre-crumbled)

1. Snap- or trim-off the cut end of the asparagus at the first point that a sharp knife easily passes through the stalk.
2. Steam or blanch asparagus until just tender.
3. Immediately transfer cooked asparagus to an ice-bath (ice and water). Leave the asparagus in the ice bath for approximately 5 minutes or until fully chilled. This stops the cooking process, helps to keep the asparagus firm and preserves the bright green color.
4. Remove asparagus from the ice bath and pat dry with a clean lint-free kitchen towel. Transfer asparagus to a serving dish.
5. Arrange feta and tomatoes over the asparagus

The dressing:
1. In a small mixing bowl, add balsamic vinegar, salt and pepper. Mix well to dissolve salt.
2. Slowly add the extra virgin olive oil while whisking to combine.
3. Add dried oregano and whisk well.
4. Spoon desired amount of dressing over asparagus, tomatoes and feta.