Yields 4 servings.
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 freshly chopped parsley
fresh ground pepper to taste
½ cup crumbled Feta cheese
1
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).
2
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.
Credit: http://www.kalofagas.ca/2011/04/06/asparagus-salad-in-the-raw/
Ingredients
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 freshly chopped parsley
fresh ground pepper to taste
½ cup crumbled Feta cheese