Ingredients:
16 asparagus
1/2 bunch basil
1 teaspoon salt
1/3 cup balsamic vinegar
1 pound roma tomatoes
1/2 pound feta cheese
1/2 teaspoon white pepper


Directions:
Cut off woody portion of asparagus and discard. Slice asparagus on the diagonal and blanch in boiling water until color is bright green. Immediately immerse in cold water bath (ice and water) to stop the cooking process.

Wash and dice the tomatoes. Remove basil from stems and chiffonade. A chiffonade is made up of thin pieces of basil. This can be accomplished by removing the leaves from the stems, stacking the leaves together, rolling the leaves, and then slicing thinly with a sharp knife.

Crumble feta cheese. Toss all lingredients together, drizzle with balsamic vinegar and season to taste. If serving later, do not dress with vinegar as it will discolor the asparagus