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Ingredients
  • 1 ½ teaspoons kosher salt, plus more for the blanching and shocking water
  • 2 bunches thin asparagus, trimmed
  • ¼ cup apple cider vinegar
  • 1 teaspoon honey
  • ¾ teaspoon freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • 1 shallot, sliced
  • 1 tablespoon unsalted butter
  • ½ cup panko breadcrumbs
  • 1 teaspoon lemon zest
  • ½ teaspoon flakey sea salt, such as Maldon
  • 1 ½ cups cherry tomatoes, halved
  • 2 ounces feta, crumbled
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