Summer Asparagus

• 1 tablespoon balsamic vinegar
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 18 teaspoon salt
• 18 teaspoon black pepper
• 12 cup olive oil
• 1 tablespoon chopped fresh chervil
• 1 teaspoon finely chopped shallot
• 2 lbs asparagus, trimmed (stem ends peeled, if thick)
• 34-1 lb grape tomatoes, halved
• 3 -4 ounces feta cheese, crumbled

1. In a small bowl, whisk balsamic and red wine vinegars, Dijon mustard, salt and pepper.
2. Slowly whisk in oil in a thin stream.
3. Stir in chervil and shallots.
4. Cover and set aside until ready to use.
5. Steam asparagus until tender, about 6 minutes.
6. Arrange asparagus and tomatoes on a large platter.
7. Sprinkle with feta cheese.
8. Drizzle with half of the dressing.
9. Serve the remaining dressing on the side.
10. Note: This may be served warm, room temperature or chilled.

balsamic vinegar, red wine vinegar, mustard, salt, black pepper, olive oil, chervil, shallot, grape tomatoes

Taken from www.food.com/recipe/summer-asparagus-217522 (may not work)