In a medium mixing bowl, vigorously whisk together the 3 tablespoons of extra-virgin olive oil, 2 tablespoons of balsamic vinegar, minced garlic, Dijon mustard, honey, and dried oregano. Season with a small pinch of salt and black pepper to taste.

To the same bowl containing the completed vinaigrette, add the diced roasted red peppers, chopped Kalamata olives, and finely chopped red onion. Toss thoroughly until everything is evenly coated in the dressing. Let the mixture sit at room temperature for 10 to 15 minutes to allow the flavors to meld while you handle the asparagus.

Heat a large cast-iron skillet, grill pan, or outdoor grill over medium-high heat. Chop your trimmed asparagus spears into 2-inch bite-sized pieces. In a separate bowl, toss the pieces with 1 tablespoon of olive oil, salt, and pepper. Add the asparagus directly to the hot pan and cook for 5–7 minutes, stirring occasionally, until they are crisp-tender and display light char marks.

Transfer the warm, charred asparagus directly to a shallow serving platter or leave them inside your warm cast-iron skillet. Spoon the marinated roasted red pepper, olive, and onion mixture evenly across the top, ensuring to drizzle all the remaining dressing from the bowl. Finish by scattering the crumbled feta cheese and fresh chopped parsley over the salad. Enjoy immediately while warm or serve chilled!