Grilled Asparagus and Tomato Salad With Feta

This complete side is made directly on the grill. Prep everything and let the cook/griller do the rest. Pretty and a wowzer. It will become the centerpiece of your meal. Recipe by Jamie Purviance. (Don't feel like making the vinaigrette, use a good-quality bottled brand.)

• Ready In: 30 mins
• Serves: 4

Ingredients

• Vinaigrette

• 1  tablespoon Dijon mustard
• 2  tablespoons champagne vinegar (can sub rice vinegar or white wine vinegar)
• 1⁄4 teaspoon kosher salt
• 1⁄8 teaspoon ground black pepper
• 1⁄2 cup  extra-virgin olive oil

• The Rest

• 1 1⁄2 lbs asparagus
• 1  pint cherry tomatoes
• 3  slices  country-style  white bread, cut into 1/2-inch cubes
• 1⁄2 cup  crumbled feta cheese
• 2  tablespoons  chopped fresh chives or 2  tablespoons green onions

Directions

1. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.
2. In a small bowl whisk together the mustard, vinegar, salt and pepper. Slowly add in the oil, whisking constantly until it is emulsified.
3. Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear.
4. Spread the asparagus on a large plate. Drizzle with 2 tablespoons of the vinaigrette and turn the spears until they are evenly coated. (I lightly salt the asparagus at this point.) In a medium bowl toss the tomatoes and bread cubes with 2 tablespoons of the vinaigrette.
5. Brush the cooking grates clean. Spread the tomatoes and bread cubes in a single layer on the grill pan and lay the asparagus on the cooking grate. Grill over direct medium heat, with the lid closed as much as possible, until the asparagus is tender, the tomatoes begin to soften, and the bread cubes are toasted, turning often. The asparagus will take 6 to 8 minutes and the tomatoes and bread cubes will take 2 to 4 minutes.
6. Arrange the asparagus on a platter and top with the tomatoes, croutons, feta, and chives. Serve with the remaining vinaigrette.