Step 1

Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.

Step 2

Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.

Step 3

Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes.

Step 4

Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.

Step 5

Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.

Step 6

Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn't brown from tossing with all the dressing).