With such a delicate and delicious flavour, the aim is really to keep the cooking and flavours to a minimum. My favourite method is to melt around 50g of butter gently in a pan, add the juice of a lemon, plenty of black pepper, a pinch of salt and then a tablespoon or so of a good balsamic vinegar.
Ideally, your asparagus will be super fresh, but if it’s a few days old it benefits from being blanched in boiling water for 60 seconds.
Next step is to drizzle about half your dressing onto the asparagus so it is evenly coated all over, then straight onto a hot grill. Give it 45 seconds or so and then turn. Repeat this a few times until you start to see an even char on the surface. Don;t overcook or you will end up with chewy and bitter asparagus.
Once it’s ready, pile the asparagus into a dish and pour the rest of the dressing on top.
Eat piping hot.