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.
Place asparagus on the foil-covered grill and cook until tender, rotating frequently to avoid scorching, about 6 to 7 minutes. Place asparagus on a platter and sprinkle with the feta.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Drew Grega