Amazing Grilled Asparagus

1 Tbsp balsamic vinegar
1 Tbsp red wine vinegar
2 tsp Dijon mustard
1/8 tsp salt
1/8 tsp black pepper
1/2 c olive oil
1 tsp finely chopped shallots
2 pounds asparagus
3/4 to 1 pound grape (or cherry) tomatoes, halved
4 ounces feta cheese, crumbled

In small bowl, whisk balsamic and red wine vinegars, Dijon mustard, salt and pepper. Slowly whisk in oil in a thin stream. Stir in shallots. Cover and set aside until ready to use.

Grill asparagus (or steam) until tender. Arrange asparagus and tomatoes on a large platter. Sprinkle with feta. Drizzle with half of the dressing. Serve remaining dressing on the side.

This may be served warm, room temperature or chilled.

Yields: 8 servings