- 4 bunches medium asparagus, ends trimmed
- 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoon Dijon mustard
- 4 tablespoons champagne vinegar
- 1/2 cup olive oil
- 1 cup crumbled feta
Preheat the oven to 425 degrees F.
Divide and toss the asparagus with the olive oil, salt, and pepper, and arrange in a single layer on 2 to 3 separate large rimmed baking sheets.
Place in the oven and roast until the spears are tender and the tips are turning golden and slightly charred, 10 to 12 minutes.