Step 1

    Wash and drain the asparagus. Break or cut off the tough base of the           asparagus spears. Here's a little tip. If you pinch around the base of

    the spear, just above the whitish part, the spear will practically tell you,

    by the ease of the break, where the tough part ends, and the tender part     begins.

     Step 2

    Pour the olive oil into a small bowl or ramakin. Add the lime juice, 

   minced garlic, and 1/4 teaspoon of coarse or margarita salt. Place in

   microwave for 20-30 seconds. Place heated oil mixture on the counter 

   and allow to "steep".

    Step 3

  Bring some water to boil in the bottom of a pan, that perferably, you can     place a wire rack in to lay the asparagus spears on while they steam. I           have an asparagus steamer. It is a vertical pot with a wire basket and glass

  lid that holds the asparagus in a verticle position for steaming. Steam

  the asparagus for 3 to 5 minutes until it just begins to get tender. 

  Do Not Overcook. You want the asparagus to be a little on the crisp side.

  Place the steamed asparagus, while hot, on a platter.

  Step 4

  Pour the olive oil mixture over the asparagus and gently toss it into the         spears with a pair of tongs. Add in the tomatoes and feta cheese and

  toss again. Sprinkle on a little more of the salt and the the fresh ground       pepper to taste. This dish can be served either warm or cold

  One pound of aspargus will allow for approximatley 4 servings as a side

 dish.