Grilled Feta with Asparagus Chimichurri
Joyce Hamilton
Grilled Feta Asparagus
Hot grilled feta served with charred asparagus, red onion, parsley chimichurri, and crisp grilled baguette slices for scooping.
Nutrition (per serving)
This grilled feta platter turns a block of salty cheese into the center of a warm appetizer or light meal. The feta softens on the grill until creamy inside, while asparagus, red onion, and baguette slices pick up enough char to make the whole plate taste smoky and summery.
The chimichurri is a bright parsley sauce with garlic, oregano, chile, olive oil, and red wine vinegar. Tossing the grilled asparagus and onion with most of the sauce while they are still warm helps the vegetables absorb the sharp, herby flavor, while a final spoonful over the feta keeps the plate vivid.
Serve everything immediately, while the feta is hot enough to spread over the toasts. Guests can smear a little feta on a slice of grilled baguette, pile asparagus chimichurri on top, and eat it by hand, which makes this especially useful for cookouts and casual dinners.
If you do not have an outdoor grill, use a broiler or a very hot grill pan. Watch the bread and cheese closely under the broiler because they can brown quickly, and keep the feta on foil or in a small heatproof pan so it stays in one piece.
Ingredients
- Garlic Cloves:3 large
- Dried Oregano:3/4 teaspoon
- Finely Chopped Fresh Red Chile or Red Pepper Flakes:1 tablespoon
- Flat-Leaf Parsley Leaves:4 ounces
- Olive Oil for chimichurri:1/2 cup
- Kosher Salt for chimichurri:1/2 teaspoon
- Freshly Ground Black Pepper:to taste
- Red Wine Vinegar:2 tablespoons
- Baguette, sliced 1/2 inch thick on a diagonal:1
- Large Red Onion, cut into thin wedges:1
- Asparagus Spears, trimmed:1 pound
- Olive Oil for grilling:as needed
- Kosher Salt for grilling:to taste
- Feta Block:8 ounces
Instructions
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Make the chimichurri by pulsing the garlic, oregano, and chile in a food processor until finely chopped.
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Add the parsley leaves and pulse until they are chopped small, then blend in the olive oil, kosher salt, and black pepper until the sauce is loose and green.
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Transfer the chimichurri to a bowl, stir in the red wine vinegar, and let it rest while you prepare the grill.
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Heat a grill to high. Arrange the baguette slices, red onion wedges, and asparagus on a large tray, keeping them separate, then drizzle with olive oil and season with salt and pepper.
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Pat the feta dry, place it in a small cast-iron skillet or on a sturdy folded piece of foil, and drizzle the top with a little olive oil.
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Grill the baguette slices until marked and crisp at the edges, then grill the onion wedges until browned and softened. Transfer the onions to a bowl with a spoonful of chimichurri.
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Grill the asparagus, turning as needed, until bright green with charred spots. Cut the spears into 1/2-inch angled pieces and add them to the onions.
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Grill the feta in its pan or foil for 5 to 10 minutes, until very hot and slightly browned at the edges.
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Toss the asparagus and onions with all but 2 tablespoons of the chimichurri, then taste and adjust with salt and pepper.
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Transfer the hot feta to a serving plate, arrange the grilled baguette on one side and the asparagus chimichurri on the other, spoon the reserved chimichurri over the feta, and serve right away.
Tips & Notes
- Letting the chimichurri sit for 30 minutes makes the garlic and herbs taste rounder, but the sauce is still good right away.
- If using red pepper flakes instead of fresh chile, start with 1/4 teaspoon and add more after tasting.
- A small cast-iron skillet is the easiest way to grill feta without breaking it.
- Under a broiler, place the bread and feta several inches from the heat and check them often.
