Cut off the heads of the asparagus and keep them apart for a different recipe (pasta maybe?). Eliminate the white bottoms of the asparagus and then use a potato peeler to cut them in thin slices. Place them in a salad bowl.
Prepare the dressing using a small spoon of honey, 7/8 rubbed thyme flowers, the juice of a squeezed lemon and some olive oil. Dress the asparagus abundantly.
Before serving, add some grated Manchego cheese (or Parmesan) and some freshly grinded pepper.