Step 1 Preheat the oven to 200°C (400°F). Roast The Asparagus Step 2 Place the asparagus on a baking sheet, drizzle with olive oil, add the minced garlic, salt, and pepper. Step 3 Roast for 12 to 15 minutes, until tender and slightly golden. Toast The Pine Nuts Step 4 Toast the pine nuts in a dry pan over medium heat until golden and fragrant. Set aside. Make The Vinaigrette Step 5 Mix equal parts white wine vinegar with salt and pepper. Add an equal part of olive oil and whisk until emulsified. Assemble The Salad Step 6 In a large bowl, add the arugula, diced cucumber, diced french shallots and pine nuts. Step 7 Once the asparagus is roasted, cut it into 3-inch pieces. Add them to the salad. Step 8 Drizzle the vinaigrette over the salad, sprinkle with crumbled feta, toss well, and serve immediately.
