Recipes by Paula Coelho of Bella Rose Café, Kingsburg, CA.
In a bowl, add the juice of two lemons.
Remove leaves from thyme sprigs and add to the bowl.
Add olive oil, salt, a shake or two of pepper, and sugar, then whisk together.
Set aside until ready to serve.
Note: Salad dressing can be chilled for two hours or overnight for best flavor.
Preheat oven to 425. Trim ends of asparagus spears and add them to a baking sheet.
Roast asparagus for 4 minutes.
Let them cool, then cut into bite-sized pieces.
Cut tomatoes in half.
To a serving bowl, add asparagus, tomatoes, and feta. Drizzle dressing and toss to serve.
Serving Size 2