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  • 2 pounds slender asparagus, ends trimmed
  • 1 tablespoon butter, cut into small pieces
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 1/2 cup chopped sun-dried tomatoes
  • 1/2 cup feta cheese, crumbled
  • 2 teaspoons balsamic vinegar


  1. Preheat oven to 425F.
  2. Place asparagus in a baking dish. Distribute bits of butter over asparagus; drizzle with olive oil. Sprinkle with salt and pepper.
  3. Bake 15 minutes, turning asparagus occasionally, until asparagus is golden brown and tender. Sprinkle with sun-dried tomatoes, cheese and balsamic vinegar. 
Recipe by Chef Steven Petusevsky

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