Lemon Garlic Asparagus

Lemon Garlic Asparagus 4 tablespoons olive oil 2 tablespoons fresh squeezed lemon juice 1 tablespoon red wine vinegar 1 tablespoon fresh chopped parsley 1 teaspoon dried oregano 2 teaspoons garlic minced 1 teaspoon salt cracked pepper to taste 1 pound (500g) asparagus spears woody ends removed To Serve: 1/2 cup grape tomatoes halved 1/2 cup feta cheese crumbled Lemon wedges to serve Oven Method: Preheat your oven to 400°F (200°C). Lightly grease a rimmed baking sheet with nonstick cooking oil spray. Arrange asparagus on sheet in a single layer. Whisk together oil, juice, vinegar, herbs, garlic, salt and pepper. Pour half over the asparagus and toss to evenly coat. Roast for 8-10 minutes or until the asparagus is crisp on the outside and tender in the centre. Top asparagus with the tomatoes and feta cheese. Drizzle with remaining lemon dressing. Serve with lemon wedges. Stove Top Method: Toss asparagus in half of the dressing and pan fry over medium heat until cooked to your liking (about 8 minutes while tossing occasionally). Drizzle with the remaining sauce and top with the feta and tomatoes. Serve with lemon wedges.