Baked asparagus with feta

Ingredients:

• 4 bunches medium asparagus, ends trimmed
• 4 tbsp. l. olive oil
• 2 tablespoons Dijon mustard
• 4 tablespoons champagne vinegar
• 0.5 cups olive oil
• 1 cup crumbled feta

Preparation:

1. Preheat oven to 220°C.
2. Divide and toss the asparagus with olive oil, salt and black pepper, then spread in a single layer on two to three separate large baking sheets.
3. Place in the oven and roast until the stems are tender and the ends are golden brown and lightly charred, 10 to 12 minutes.
4. While the asparagus is roasting, prepare the vinaigrette. In a bowl, combine the Dijon mustard, vinegar, salt, and black pepper. Stir in the olive oil and whisk until emulsified. Taste for salt and adjust if necessary.
5. Remove the asparagus from the oven and arrange it on a serving platter. Drizzle with the vinaigrette and sprinkle with crumbled feta. Serve warm or at room temperature.