1 bunch (about 1-1/2 pounds) asparagus, trimmed
1/2 pint grape tomatoes
olive oil
fine sea salt
freshly ground black pepper
1 tablespoon finely chopped shallot
2 tablespoons plus 1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
2 tablespoons chopped green olives
1/3 cup (about 4 ounces) crumbled feta
Preheat oven to 375 degrees F.
On a large rimmed baking sheet, toss asparagus with a drizzling of olive oil and season with salt and pepper. Separately in a baking dish, toss tomatoes with a drizzling of olive oil and season with salt and pepper. Roast asparagus until tender, about 12 to 15 minutes. Roast tomatoes until their skins pop, about 15 to 20 minutes.
While vegetables roast, prepare the vinaigrette. Add shallot to a small bowl and pour over with 2 tablespoons vinegar. Let macerate for about 5 minutes and strain. Add remaining vinegar and Dijon mustard. Whisk in olive oil until an emulsion forms. Stir in chopped olives.
Arrange asparagus on a large platter. Drizzle over with half the vinaigrette. Top with tomatoes and drizzle over remaining vinaigrette. Scatter over with crumbled feta.
Yield: 4 servings.
- Recipe courtesy of Joseph Erdos