Springtime = asparagustime! I love the stuff. Normally I just roast it or boil it and dress it with a bit of olive oil, lemon and salt. But sometimes going a little bit more decadent is worth it.
Here I present asparagus, first blanched, then laid out in a baking dish. Dot with butter and pile on some parmigiano. Broil. Voila. Not much more needs to be said.