Swordfish & Asparagus Bread Salad

• Lemon-Thyme Vinaigrette
• 3/4 cup extra-virgin olive oil
• 3 tablespoons lemon juice
• 2 teaspoons dijon mustard
• 2 teaspoons minced fresh thyme
• Salt & Pepper
• For the Salad
• 1 pound cooked swordfish
• 1 pound asparagus
• 1/4 cup extra-virgin olive oil
• Salt and Pepper
• 4 English Muffins, split
• 2 shallots, diced
• 4 ounces Feta cheese, cubed

1. In a jar with a good-fitting lid, add the vinaigrette ingredients and shake until well-combined.
2. Cut the swordfish into one-inch cubes and set aside.
3. Preheat the oven to 450 degrees. Line a rimmed baking pan with foil. Lay the asparagus on the pan and toss with the oil, salt, and pepper. Spread the spears out in a single layer. Roast the asparagus until the spears are crisp-cooked, about 8 - 10 minutes, turning once. Allow the asparagus to cool, and cut into 3/4 inch pieces.
4. Toast the English muffins until brown. When cooled, cut into 3/4 inch cubes.
5. In a large bowl add the swordfish, asparagus, muffin cubes, shallots and feta cheese. Reshake the vinaigrette if needed, and toss (start with 1/2 cup and add more to taste). Allow to sit for five minutes before serving.

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Taken from food52.com/recipes/5709-swordfish-asparagus-bread-salad (may not work)