INGREDIENTS
4 tbsp
olive oil
2 tbsp
fresh squeezed lemon juice
1 tbsp
red wine vinegar
1 tbsp
fresh chopped parsley
1 tsp
dried oregano
2 tsp
garlic (minced)
1 tsp
salt
cracked pepper (to taste)
1 lb
asparagus spears (woody ends removed)
1/2 cup
grape tomatoes (halved)
1/2 cup
feta cheese (crumbled)
Lemon wedges (to serve)