Start with bringing a pot of water to a boil. Add enough salt to make it taste like the sea.
Add the pasta, adjust the heat, and keep it at a rolling boil. Stir a couple of times after a few minutes. This will prevent the pasta from sticking together.
While your pasta is cooking, heat 2 tablespoon of your favorite extra-virgin olive oil over medium heat.
Add the asparagus, ¼ teaspoon kosher salt, and ¼ teaspoon freshly cracked black pepper. Stir occasionally.
Depending on the thickness of the asparagus spears, the amount of heat you’re using, and how soft you prefer your asparagus, this step takes between 5 to 10 minutes. My asparagus spears were on the thinner side and I like them “al dente,” so they were finished after just 5 minutes. Start tasting after about 5 minutes and you’ll be able to tell when they’re done to your liking.
A minute before the asparagus are done, add 1 tablespoon of chopped garlic, 1 teaspoon dried thyme, 1 teaspoon dried oregano, ½ teaspoon lemon zest, and ¼ teaspoon red pepper flakes. Reduce the heat and give it a good stir before adding the feta cheese and the cooked pasta.
In the meantime, the pasta should be ready. Before draining the pasta, save about ¼ cup of pasta water. This will be part of the sauce (together with the melted feta cheese).
Add crumbled/chopped feta cheese into the pan, reduce heat to just warm enough to melt the cheese, and give it a couple of minutes.
Then, add the drained pasta and reserved pasta water.
The melted cheese and pasta water will emulsify and – while occasionally gently stirring – coat the linguine.
Serve with a sprinkle of chopped parsley on top and enjoy!