A fresh salad invented by a dear friend of Daphnis and Chloe. You can read the story here: www.asimplecountrygirl.tumblr.com —Evangelia
Manchego cheese or Parmisan (freshly grated)
dried thyme flowers
In This Recipe
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.