Start by rinsing the fresh asparagus and patting it dry. Trim the woody ends off each stalk.

For grilling, preheat your grill to medium-high, or bring a pot of salted water to a boil for blanching.

Cook asparagus: grill for 6-8 minutes or blanch for 2-3 minutes, then transfer to an ice bath.

In a bowl, whisk together olive oil, lemon juice, Dijon mustard, minced shallot, salt, and pepper. Stir in fresh herbs.

In a large bowl, add cooked asparagus, crumbled feta cheese, and chopped chives. Toss with the dressing.

Serve immediately for the best flavor and texture.