Gizzi's asparagus starter

Starter - Asparagus with burnt butter, hazelnuts and Ticklemore cheese

500g British Asparagus, trimmed of woody ends, 100g unsalted butter, 85g hazelnuts, chopped, a good squeeze of lemon, sea salt and freshly ground black pepper, 50g of Ticklemore cheese Bring a pan of salted water to the boil, then poach the asparagus for 1-2 minutes or until softened but with some ’bite’. Drain then split the asparagus between two plates. Heat a frying pan and slowly melt the butter with the hazelnuts.

Toast all together until the butter is slightly burnt. Squeeze over the lemon juice and pour over the asparagus straight away. Sprinkle with sea salt and black pepper and then shave over some Ticklemore cheese. Serve straight away so the asparagus are still warm.