Like the Spring, this is a light vegetable dish perfect for this time of the year when little
green things are poking their heads through the ground.  Flowers start to bloom adding
color and fragrance to our environment.  It's a great time.  I've used two items which say
things are lighter and brighter into my kitchen today...thin spring green colored asparagus
spears and Meyer Lemon.  Meyer Lemon is a more fragrant type of lemon with a distinctive
juice and rind.  It's color is exceptional too.  If no Meyers are found, a regular fresh lemon
will work.  Again, don't ever think you can use that bottled Lemon juice as a substitute.  It's not
1956.  Always have a few lemons in your fridge.  

Find some pencil thin new asparagus in your store or market...about 1 1/2 lb. will feed four.  Cut off
about 2 inches from the bottom, rinse in cold water, and gently pat dry with paper towels.  In a wide
pan, add 2 tbs of good Extra Virgin Olive Oil.  Place over medium heat.  Add the asparagus, if they
start to really sputter and pop, the heat is too high, and lower it a bit.  Otherwise, toss them well
(carefully, please don't burn yourself!) in the oil, sprinkle with about 1/2 tsp. of kosher salt and let them
cook gently in the oil for about 8 minutes. Toss them a few times, you are gently cooking them in the
olive oil, not sauteeing or frying.  They cook fast.  Add 1 thinly sliced clove of garlic and 2 tbs. of fresh
chopped dill, 1/2 tsp. fresh ground black pepper, 1/2 tsp. of nutmeg. Then squeeze the juice of one
Lemon (Meyer if you have them) and toss well.  Let this cook for about 3 minutes more, then sprinkle
with a crumble of Feta cheese.  Let is sit for 5 minutes before serving...Done.  Wonderful Greek flavors
with a springtime treat.
Get out in the sun, in the air...Spring is here...enjoy it..!