In 2 small pans - 1 add the pine nuts and toast until golden - set aside.
The second pan add a some olive oil and the asparagus stems with some salt and pepper and cook about 3-5 minutes just to warm through and soften a bit but still keep crisp - set aside.
In a large mixing bowl add the chopped brussels sprouts, the asparagus and pine nuts and toss to combine.
Next, in a small bowl add the vinaigrette ingredients and whisk to combine and then pour it over the salad and toss well to combine.
Last, transfer to a serving bowl and top with the feta cheese and enjoy! I created this recipe the other day and it was a huge hit, it is light and delicious perfect for the summer! 🙂