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Author Notes: A fresh salad invented by a dear friend of Daphnis and Chloe. You can read the story here: www.asimplecountrygirl.tumblr.com —Evangelia
- 1 bunch asparagus
- 1 cup Manchego cheese or Parmisan (freshly grated)
- 1 lemon
- 7 dried thyme flowers
- 6 tablespoons olive oil
- 1 teaspoon thyme honey
- 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.