4.5 Cups Small Asparagus Spears
3 Tablespoons Butter
6 Teaspoons Midtown Olive Oil Traditional Balsamic Vinegar
1 Cup Marinated Or Fresh Feta Cheese
5 Tablespoon Midtown Olive Oil Garlic Olive Oil (or any UP EVOO)
Preheat the oven to 365 F. Take time to remove carefully the tiny leaves from the stalk of the asparagus. Wash in cold water and dry.
Place asparagus in a large roasting dish with the butter and sprinkle with three good pinches of salt. Cook for 8-10 minutes stirring occasionally with a wooden spoon. Make sure they are well rolled in the butter.
When the bottom of the stalks begin to soften they are cooked. Crumble feta over the stalks (not the tips) and drizzle the vinegar on top. Grind some black pepper on top.
Finally spoon the garlic olive oil over and around the asparagus. Eat immediately.