1 bunch of asparagus (about 30 spears)

¼ tsp. coarse sea salt

1 clove of garlic, minced

¼  cup extra-virgin Greek olive oil

zest of 1 lemon

juice of 1/2 lemon

5-6 sprigs of thyme leaves (or 1 tsp. dried Greek oregano)

¼ cup fresh chopped parsley

fresh ground pepper to taste

1/2 cup crumbled Feta cheese


Rinse the asparagus under cold water and drain/pat-dry.  Snap-off and discard the woody ends.  Shave the asparagus spears thinly with a box grater or vegetable peeler.  Place in a bowl with the coarse sea salt and lemon juice and allow to sit for 15 minutes (the salt and lemon juice will cure the asparagus).


Add the minced garlic, lemon zest, olive oil, parsley and fresh thyme leaves and gently toss.  Adjust seasoning, top with fresh ground pepper, crumbled Feta cheese and a drizzle of extra-virgin olive oil.  Serve immediately.  4 servings.