Ingredients

• 1 1/2 pounds asparagus, trimmed
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 thick-cut strips bacon, diced
• 1 tablespoon Dijon mustard
• 1 tablespoon sherry vinegar
• 2 teaspoons honey
• 1/2 cup feta, crumbled
• 1/2 teaspoon flaky sea salt

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Instructions

1. Preheat the oven to 450 degrees F.
2. On a baking sheet, toss the asparagus with 1 tablespoon of the oil and the salt and pepper. Arrange in a single layer and roast until the asparagus is tender, 10 to 13 minutes.
3. Meanwhile, in a skillet over medium-high heat, cook the bacon until crisp, 3 to 4 minutes. Remove to a paper-towel-lined plate to drain, reserving 3 tablespoons of the bacon drippings.
4. In a medium bowl, whisk the bacon drippings, mustard, vinegar, honey and the remaining 2 tablespoons oil until combined.
5. To assemble: Plate the asparagus. Sprinkle with bacon and feta, and drizzle with Dijon dressing. Finish with flaky sea salt. Serve warm.