Prepare all ingredients and place them near the stovetop.
Bring a large pot of water to a boil, add 1 tablespoon salt and the pasta stirring occasionally. Immediately stir in asparagus stalks and cook along with pasta for 3-4 minutes. (*2)
Meanwhile, in a big skillet heat the olive oil over medium-high heat. Add onion and sauté for 3 minutes. Reduce the heat to medium. Use a slotted spoon to transfer asparagus stalks from the pasta pot to the skillet. Add the garlic, oregano, thyme, red pepper flakes (optional) and the wine. Simmer for 5 more minutes. Season with pepper. You may skip salt because feta cheese contains a lot.
Remove the skillet from heat and immediately stir in feta cheese crumbles. Stir lightly to melt feta cheese.
Pasta should be ready by now (follow cooking time according to package directions). Use a pasta server to transfer the cooked pasta from the pot to the skillet. Reserving some of the pasta water if you want to thin out the feta cheese sauce.
Place the skillet again on the stove over low heat and toss well to coat for about 2-3 minutes. Add some pasta water to thin out if you prefer. Don’t overcook it.
Remove from heat and serve hot topped with more crushed red pepper flakes (optional), thyme lemon or lemon zest and chives (optional).