Swordfish & Asparagus Bread Salad

1. 1

   In a jar with a good-fitting lid, add the vinaigrette ingredients and shake until well-combined.

2. 2

   Cut the swordfish into one-inch cubes and set aside.

3. 3

   Preheat the oven to 450 degrees. Line a rimmed baking pan with foil. Lay the asparagus on the pan and toss with the oil, salt, and pepper. Spread the spears out in a single layer. Roast the asparagus until the spears are crisp-cooked, about 8 - 10 minutes, turning once. Allow the asparagus to cool, and cut into 3/4 inch pieces.

4. 4

   Toast the English muffins until brown. When cooled, cut into 3/4 inch cubes.

5. 5

   In a large bowl add the swordfish, asparagus, muffin cubes, shallots and feta cheese. Reshake the vinaigrette if needed, and toss (start with 1/2 cup and add more to taste). Allow to sit for five minutes before serving.

* Per serving · 4 servings · Values may vary.