If you love fresh asparagus, or maybe you merely like it, this recipe will have you hooked.  Perhaps your only experience with asparagus was asparagus in the can, the good news - fresh asparagus tastes NOTHING like canned asparagus.

Just in time for asparagus season, this  guest favorite is nice as a side dish, or with the addition of a protein (grilled chicken or quinoa are my favorites), a perfect warm weather main dish.

Ingredients

• 2 lbs asparagus
• 2  garlic cloves
• 1 pint grape tomatoes
• ½ cup balsamic vinegar
• ¼ cup olive oil
• 2 tsp dijon mustard
• 2 tsp honey
• salt & pepper to taste
• 2/3 cup toasted walnuts or pecans
• ¾ cup Feta (or crumbled blue or goat cheese to add an interesting twist)

Prepare

• Bring a large pot of water to a boil.
• Break asparagus into two inch pieces and add to boiling water and allow to boil until tender but crisp, about 4 to 5 minutes.
• Meanwhile, fill a large mixing bowl with ice water. Drain asparagus and place in ice water. Let rest about 10 seconds and drain well.
• Prepare vinaigrette - place vinegar in a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
• Pour into a small bowl, add olive oil, mustard, honey & garlic. Whisk together until well blended and season with salt and pepper. Set aside.
• Place asparagus in a large bowl with tomatoes, walnuts & ½ cup of the feta.
• Drizzle with vinaigrette and gently toss.
• Transfer to serving bowl and sprinkle with the remaining feta.
• Place in fridge until ready to serve. Make ahead of time for best flavor.

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