675g/1lb 8oz asparagus, woody ends removed, cut into 4cm/1½in diagonal pieces
24 large mint leaves, torn into small pieces
½ red onion, thinly sliced
1 tbsp finely chopped shallot
salt and freshly ground black pepper
5 tbsp extra virgin olive oil
6 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp red wine vinegar
85g/3oz feta
450g/1lb day-old country or sourdough bread, crusts removed, torn into 2.5cm/1in pieces