Preparation

• Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.
  
  Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
  
  Use tongs to remove asparagus
  
  In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
  
  Cover and set aside until ready to use.
  
  Arrange cooked asparagus tomatoes on a large platter.
  
  Sprinkle with feta cheese and parsley.
  
  
  Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
  
  
  
  ????Variations & Substitutions
  Tomatoes- you could use cherry tomatoes instead of grape tomatoes
  Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
  Tarragon- fresh tarragon is ideal, but you can use dried
  Feta cheese - you can use regular, light or fat-free feta or use goat cheese
  Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion