|Asparagus||8 Ounce, trimmed and cut into 2" pieces|
|Sliced english cucumbers||2 Cup (32 tbs)|
|Tomato||1 Large, halved and thinly sliced|
|Red onion||1⁄2 Large, thinly sliced|
|Feta cheese||3 Ounce, crumbled|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Chopped oregano||1 Tablespoon|
|Olive oil||2 Teaspoon|
|Dijon mustard||1 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
Place the asparagus and water in a microwave-safe bowl.
Cover with vented plastic wrap and microwave on high power for a total of 3 minutes, or until crisp-tender; stop and stir after 1 1/2 minutes.
Immediately plunge the asparagus into a bowl of cold water, drain, and lightly pat dry.
Place in a large bowl.
Stir in the cucumbers, tomatoes, onions, and feta.
In a small bowl, whisk together the vinegar, oregano, oil, mustard, and pepper.
Pour the vinaigrette over the vegetables and toss well.