It’s a weekend for BBQ in your outdoor kitchen. Fire up your grill and get cooking with this excellent asparagus salad. Don’t you just love asparagus at this time of year? It is so thick and hearty and perfect for grilling.

Asparagus and Tomato Salad with Feta

Vinaigrette:
1 tbsp Dijon mustard
2 tbsp white wine vinegar
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1/2 cup extra-virgin olive oil

1-1/2 pounds asparagus
1 pint cherry tomatoes
3 slices bread, cut into 1/2-inch cubes
1/2 cup crumbled feta cheese
2 tbsp fresh chives, chopped

Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.

In a small bowl whisk the mustard, vinegar, salt, and pepper. Slowly whisk in the oil.

Remove and discard the tough bottom of each asparagus.

Spread the asparagus on a large plate. Drizzle with 2 tbsp of the vinaigrette and turn the spears until they are evenly coated. In a medium bowl toss the tomatoes and bread cubes with 2 tbsp of the vinaigrette.

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.

Arrange the asparagus on a platter and top with the tomatoes, croutons, feta, and chives. Serve with the remaining vinaigrette.

Adapted from source: Jamie Purviance, Weber’s Time to Grill