Roasted Asparagus Platter

Preheat your oven to 425° F.

Trim the tough bottoms off of the asparagus. Put the asparagus in a roasting pan and/or cookie sheets and drizzle with olive oil. Roll the asparagus around in the oil and straighten them in a single layer so they don’t overlap. Roast for 5 minutes and remove them from the oven to cool. (Refrigerate them if you’re making this ahead of time.)

Put the balsamic vinegar and honey in a small pot over low heat. Stir often until the mixture begins to thicken. (Don’t walk away or it will caramelize too much and you won’t be able to pour it over the asparagus). Allow the vinegar mixture to cool to room temperature.

Slice the tomatoes and arrange them around the outside of your platter. Top them with two rows of asparagus.
Sprinkle the pine nuts over the asparagus. Slice the figs in quarters (from top to bottom) and toss them over the asparagus. Sprinkle the salt over everything.

Slowly drizzle the balsamic mixture over the entire dish.
Top with feta cheese if you choose to use it.