- 1 pound asparagus
- 3 tablespoons chopped fresh thyme leaves
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup crumbled feta
Slice about 1-inch from the bottom of the asparagus stalks. Place stalks in a jar of water to rehydrate for several hours.
Cover an outdoor grill with aluminum foil. Preheat grill to high heat.
In a large bowl, toss asparagus with thyme and olive oil until all the asparagus is coated. Season with salt and pepper.
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