I’m not sure if the asparagus season was really late this year (I’m rubbish at remembering seasonality) or if the supermarkets are just importing a lot (I was in a hurry forgot to check), but there’s a lot about at the moment. This suits me. I get to eat a lot of it, and gradually save up the stalk trimmings for soup.
It’s hot, and I was tired and not particularly hungry, so just griddling it and throwing a couple of flavours into the mix works really well.
I’ll give a recipe, but it’s pretty cursory. Like so many of the best things, you heat it up and cover it in cheese.