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Make the chimichurri: Place garlic, oregano, and red chili in a food processor or high speed blender and blend until chopped. Strip the leaves from the parsley and add them to the blender, pulsing the machine until the parsley is well-chopped. Add olive oil, kosher salt, and black pepper and blend until the parsley is finely chopped. Transfer to a bowl and stir in vinegar.
If you’ve got time before using it, chimichurri tastes great after resting at room temperature for 30 minutes to 2 hours before using. No blender? Finely chop all the ingredients by hand, stirring in the oil and vinegar.
Grill everything else: Heat your grill to a high temperature; Arrange baguette slices, onion, and asparagus on a large tray and drizzle everything with olive oil and season it with salt and pepper. Pat feta block dry and place in a small cast-iron skillet or a piece of foil. Drizzle feta with olive oil, too.
Grill each element on the grill, starting with baguette slices, followed by onion, asparagus, and feta. Assemble by arranging the grilled items around the feta, spoon the chimichurri over the onions and asparagus, and serve warm.