Bring me my spears

My almost daily fix of asparagus is unquenchable at the moment and I thought I’d share this outrageously good way to eat the slender green beauties. We have Nigel Slater to thank for this one – and it’s beautifully simple, as we want the asparagus to shine.

Blanched asparagus are put under the grill covered in camembert (cut in half laterally) and the resulting melting cheese (and some butter of course) results  in a dish of sublime beauty and simplicity. We’re trying out a Hugh variation this evening…I’ll let you know how we get on.

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