Roasted Asparagus Platter

• 1 pound Fresh Asparagus
• 2 teaspoons Extra Virgin Olive Oil
• 1/4 cups Balsamic Vinegar
• 1 Tablespoon Honey
• 2 whole Large Heirloom Tomatoes
• 1/4 cups Pine Nuts
• 6 whole Fresh Black Mission Figs
• 1/4 teaspoons Coarse Sea Salt
• 1/4 cups Crumbled Feta Cheese (optional Topping)

1. Preheat your oven to 425 degrees F.
2. Trim the tough bottoms off of the asparagus.
3. Put the asparagus in a roasting pan and/or cookie sheets and drizzle with olive oil.
4. Roll the asparagus around in the oil and straighten them in a single layer so they dont overlap.
5. Roast for 5 minutes and remove them from the oven to cool.
6. (Refrigerate them if youre making this ahead of time.)
7. Put the balsamic vinegar and honey in a small pot over low heat.
8. Stir often until the mixture begins to thicken.
9. (Dont walk away or it will caramelize too much and you wont be able to pour it over the asparagus).
10. Allow the vinegar mixture to cool to room temperature.
11. Slice the tomatoes and arrange them around the outside of your platter.
12. Top them with two rows of asparagus.
13. Sprinkle the pine nuts over the asparagus.
14. Slice the figs in quarters (from top to bottom) and toss them over the asparagus.
15. Sprinkle the salt over everything.
16. Slowly drizzle the balsamic mixture over the entire dish.
17. Top with feta cheese if you choose to use it.

olive oil, balsamic vinegar, honey, tomatoes, nuts, fresh black, salt, feta cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-asparagus-platter/ (may not work)