This dish is something you can throw on a table with bread and call dinner, or serve alongside other small plates when you want things to feel a little more special without making it complicated.
We sourced this recipe from the Smitten Kitchen, (do y’all subscribe to her emails? 🤤) but switched out a few of the ingredients to help you stay true to the season.
Ingredients
For the chimichurri
- Fresh parsley (you can sub carrot tops, arugula, or cilantro)
- Garlic
- Red pepper flakes
- Oregano
- Olive oil
- Red wine vinegar
- Salt and black pepper
For the grill
- 1 bunch asparagus, trimmed
- 2-3 shallots, cut into wedges
- 1 block feta
- Olive oil
- Salt and pepper
- Bread, for serving (optional, but highly recommended)
Method
1. Make the chimichurri
Finely chop or blend the parsley, garlic, chili, and oregano until well broken down but still a little textured. Stir in olive oil, red wine vinegar, salt, and pepper flakes. Let it sit while you prepare everything else — it gets better as it rests.
2. Prep the vegetables and feta
Toss the asparagus and shallot wedges with olive oil, salt, and pepper. Pat the feta dry and place it in a small grill-safe pan or on a piece of foil folded up at the edges so it holds its shape.
3. Grill
Grill the asparagus and onion until tender and lightly charred, turning as needed.
Add the feta to the grill and cook until it is hot all the way through, softened, and just beginning to brown at the edges.
4. Assemble
Transfer everything to a serving platter. Spoon chimichurri over the vegetables and feta while everything is still warm so it soaks in slightly and loosens into the dish.
Serve immediately.
