This recipe comes from chef David Tanis. You can make chimichurri with parsley and/or cilantro; there’s a nice bunch of the latter in your boxes today.
Make the chimichurri: Finely chop cilantro leaves to make 1/2 C. Combine with 3 T. minced green garlic, 1 t. dried oregano, 1/2 C. of olive oil, and 1/4 C. water. Season with salt and pepper. Add 1 T. red wine vinegar (if you are making the chimichurri in advance, wait to do this as it will dull the color of the sauce after an hour or so).
Trim snap the bottoms of 1 bunch asparagus, then spread out on a platter or baking sheet and drizzle with olive oil and salt, then toss to coat.
Wash and dry 4 C. spinach
On a grill or under the broiler, char the asparagus for 4-5 minutes. It should be blistered on the outside but still crisp. Toss the still-hot asparagus with the chimichurri.
You can toss the spinach with the asparagus if you want a wilted spinach salad, or allow the asparagus to cool first and keep the spinach crisp.
Crumble 4 oz. of feta cheese into the salad, and add 1/2 C. kalamata olives (whole or cut in half).