Asparagus Bread Salad

Servings: Serves 6

1½ lb. fresh asparagus spears, tough ends trimmed
¾ cup plus 2 tablespoons extra virgin olive oil, divided
¾ teaspoon salt, divided
¾ teaspoon freshly ground pepper, divided
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
2 teaspoons Dijon mustard
6 English Muffins, split and toasted
¾ cup (6 oz.) crumbled Feta cheese
½ cup minced shallots

Heat broiler. Arrange asparagus on a 15 x 10-inch jelly roll pan or rimmed baking sheet. Drizzle 2 tablespoons of the oil and sprinkle ¼ teaspoon each of the salt and pepper over asparagus. Roll the spears to coat with the oil; spread into a single layer. Broil 5 to 6 inches from heat 4 to 5 minutes or until asparagus are crisp-tender. Let stand at room temperature on pan at least 10 minutes to cool.

Meanwhile, combine remaining ¾ cup oil, lemon juice, thyme, mustard and remaining ½ teaspoon salt and pepper in a small bowl. Whisk well to combine dressing. Cut toasted muffins into ¾-inch chunks; place in a very large bowl. Cut asparagus diagonally into ¾-inch pieces; add to bowl. Add cheese and shallots; toss mixture. Add dressing to bowl; toss well and let stand 5 minutes so muffins will absorb dressing. Transfer salad to six serving plates. Serve with additional freshly ground black pepper if desired.


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