1 tablespoon champagne vinegar ((or red wine vinegar))
1/2 teaspoon dijon or grain mustard
1/2 teaspoon kosher salt
freshly ground black pepper
Pre-heat oven to 425 degrees.
Boil potatoes until cooked, drain and set aside. In a sheet tray, lay aluminum foil and drizzle 1 tbsp olive oil. Add asparagus, quickly mix olive oil and sprinkle a little salt on top. Push the asparagus to one side and add chickpeas to the other. Put in the oven and cook for 8 minutes, until asparagus are sizzling. Take out of the oven and leave to cool.
For the dressing, in a bowl, mix 2 tbsp olive oil, 1 tbsp champagne vinegar, salt, and 1/2 tsp dijon or grain mustard.
Place 6 asparagus on each plate, add the chickpeas and top with the rest of the vegetables, basil and feta cheese. Finish with a drizzle of dressing and some freshly ground black pepper. Serve.