I have used Taleggio, Camembert, and English Tunworth from Hampshire as an impromptu “sauce” for warm asparagus with great success. A very soft blue would work as well.

　　

Ingredients

enough for 2

　　thick, juicy asparagus spears – 24

　　a little olive oil or melted butter

　　soft, ripe cheeses such as St. Marcellin or any of the above – 2

　　

Step 1

Bring a deep pan of lightly salted water to a boil. Trim any woody ends from the asparagus and lower the spears gently into the water as soon as it is boiling. Cook for four or five minutes, until tender enough to bend. Lift the spears out with a slotted spoon and lower them into a shallow baking dish. Brush them lightly with olive oil or melted butter.

　　

Step 2

Preheat the broiler. Slice the cheese thickly—smaller whole cheeses can simply be sliced in half horizontally—and lay them over the top of the spears. Place under a hot broiler for four or five minutes till the cheese melts. Eat immediately, while the cheese is still runny.

　　Tender