Refinery29 is participating in First Lady Michelle Obama's #GimmeFive challenge. To learn more, click here. When I learned about actress and fashion icon Tia Mowry's new cooking show, Tia Mowry At Home, I knew I just had to get in the kitchen with her. Lucky for me, Refinery29's #GimmeFive Challenge presented the perfect opportunity for a cold call. To my absolute delight, she agreed, and the next thing I knew, I was on a flight to sunny California to meet Tia in the kitchen. For this recipe, she used two of our #GimmeFive essential ingredients — olive oil and feta — to make a super simple but delicious take on roasted asparagus. I am not a huge fan of asparagus and I almost never buy it at the store, but I have to say this dish changed my opinion! I am definitely going to keep this one in my recipe arsenal to pull out whenever I need a fast weeknight side, or a solid dish to bring to a summer BBQ. Plus, the vinaigrette is all-purpose. I love that you can also use it to dress a salad, marinate chicken, or top off a different roasted vegetable (or, just eat it off the spoon, like I did!).

Roasted Asparagus With Feta
Serves 2

Ingredients
1 bunch asparagus, ends trimmed
2 tbsp olive oil
1/3 cup crumbled feta
Kosher salt and freshly ground pepper For The Vinaigrette
1 tbsp Dijon mustard
2 tbsp champagne vinegar
1/4 cup olive oil Instructions
1. Preheat the oven to 425ºF 2. Add trimmed asparagus to a sheet tray and drizzle with olive oil. Toss to coat and season with salt and pepper. Roast for 12 to 15 minutes. 3. Meanwhile, make the vinaigrette: Whisk together Dijon mustard and champagne vinegar. Very slowly, add in the olive oil, while whisking until completely emulsified. (If you dump it in all at once, the vinaigrette will not become creamy.) 4. Remove asparagus from oven and divide between two plates. Drizzle with the vinaigrette and sprinkle with feta cheese.