1/2 bunch medium asparagus (6-8 stalks), peeled and ends removed
1/2 c crumbled feta (about 3 oz)
1 Tbsp chopped fresh flat-leaf parsley
1 clove garlic
2 Tbsp red wine vinegar
Instructions
In a 9-inch square glass dish, combine lemon juice, 1/4 c olive oil, oregano, salt and pepper. Place lamb in the dish with the marinade and turn to coat. Cover and refrigerate for at least 30 minutes or up to 1 day.
Preheat grill to high. Fill a medium pot with 6 c salted water; bring to a boil over high heat. Meanwhile, fill a large bowl with ice water and set aside. Once water is boiling, add asparagus and cook for 4-6 min or until bright green and slightly tender. Using tongs, transfer asparagus to the ice water to cool. Remove and place on a paper towel lined plate to dry.
Slice asparagus stalks on the bias into 1 1/2-inch-long pieces. Transfer to a medium bowl and toss with feta, parsley, garlic, vinegar, and remaining 1/4 c olive oil. Season to taste with salt and pepper and toss again; set aside.
Remove lamb from marinade and discard juices. Place lamb onto the hot grill and cook for 2 minutes; turn and cook for 2 minutes more until just slightly pink in the center or until desired doneness. Transfer to a plate and let rest for 3 minutes. Place one lamb chop on each of four plates and top with a heaping spoonful of salsa. Serve immediately with additional salsa if desired.
