Asparagus with Parmesan
Serves 4

This is a simple recipe with no definite quantities

• Take a bunch or two of asparagus and snap off the bottom ends. Fresh asparagus will break quite easily and naturally at the perfect point, leaving no need for extra trimming.
• Cook your preferred way until just under done and still slightly crunchy – either a few minutes in the microwave with the tips of the spears pointing inwards, or in a frying pan of boiling salted water. An asparagus steamer is wonderful, but not a necessity. Drain.
• Either serve immediately drizzled with extra virgin olive oil and topped with freshly grated parmesan and black pepper.
• Or put in an ovenproof dish and top with the parmesan cheese and some melted butter or olive oil, grind on some black pepper and pop under a hot grill for a few minutes until the cheese has melted and browned a little.

Serve as an entree or a vegetable dish.

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