I dont think there is a recipe in Diana Henrys book, From the Oven to the Table, that isn`t tempting. Now that it is well into the asparagus season, finding simple ways to prepare asparagus is always a treat. This recipe deserves the best ingredients; the ricotta should be fresh and our Somerset pecorino is special. Cottage cheese could be used in place of ricotta.

Oven at 200°C

300g medium asparagus
Extra virgin olive oil
100g ricotta cheese
Pecorino cheese, shaved
Coarse salt and freshly ground black pepper

Trim the asparagus and cut to the same length. Put into an oven proof dish and drizzle over a little olive oil. Season with salt.

Roast for about 10 minutes or until the asparagus spears are almost tender (remember they will cook a little more in their own heat when taken out of the oven).

Arrange the asparagus on a serving plate. Place on top some shaved pecorino and crumble over the ricotta. The pecorino will melt deliciously.

Add more salt, pepper and sprinkle over a little more oil before serving.

Perfection.