Asparagus Salad with Wild Thyme Flowers & Honey

A continuation of Daphnis + Chloe guest recipe posts featuring hand-picked herbs that will carry you to the summery coasts of Greece . . .

ASPARAGUS SALAD WITH WILD THYME FLOWERS + HONEY

SERVINGS | 3
1 bunch of asparagus, preferably organic + local
1 lemon
7 dried thyme flowers
6 tablespoons of high quality olive oil
1 teaspoon raw honey
1 cup raw, grass-fed hard cheese, if tolerated
Pepper, optional + if tolerated

Cut off the heads of the asparagus and keep them apart for a different recipe. 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 raw honey, 7/8 rubbed thyme flowers, the juice of a squeezed lemon and some high quality olive oil. Dress the asparagus abundantly. Before serving, add some grated raw, grass-fed cheese [if tolerated] and some fresh ground pepper. No salt is needed. You will love it – trust me!