Summer Asparagus

1 Tbls balsamic vinegar
1 Tbls red wine vinegar
2 tsp Dijon mustard
1/8 tsp salt
1/8 tsp black pepper
1/2 c olive oil
1 Tbls fresh chopped chervil
1 tsp finely chopped shallots
2 pounds asparagus, trimmed (stem ends peeled if thick)
3/4 to 1 pound grape tomatoes, halved
3-4 oz feta cheese, crumbled

In a small bowl, whisk balsamic and red wine vinegars, Dijon mustard, salt and pepper. Slowly whisk in oil in a thin stream. Stire in chervil and shallots. cover and set aside until ready to use. Steam asparagus until tender - about 6 minutes. Arrange asparagus and tomatoes on a large platter. Sprinkle with feta cheese. Drizzle with half of the dressing. Serve the remaining dressing on the side. This can be served warm, room temp or chilled.