Roasted Dijon Asparagus
Preheat oven to 400 degrees F.
Wash asparagus. Bend each spear until the woody bottom end snaps off naturally. Reserve tops of spears.
In a bowl, toss oil with asparagus. Spread into an even layer on an ungreased baking sheet.
Bake at 400°F for 5-10 minutes or until spears are slightly brown.
Whisk together red wine vinegar, Dijon mustard, thyme, oregano, garlic, and pepper in a small bowl.
Remove asparagus from the oven and pour vinegar mixture over top.
Sprinkle cooked asparagus evenly with feta cheese.
- Look for asparagus bunches that are firm and not wilted or limp. Make sure that the asparagus tips are firm and not mushy or damaged.
- Store it in the refrigerator for up to 3-4 days in a plastic bag.