After rhubarb, another early season crop is asparagus and this has been coming up nicely for a couple of weeks now.  As this is our first year of harvesting we have been thoroughly enjoying the treat of fresh asparagus and are generally doing as little with it as possible.  However, last night saw a little bit of experimentation.

We poached the spears in a bit of butter with some salt and pepper and then covered them with Mozarella, before putting the dish under a grill to melt and colour the cheese.  The result (below) tasted as good as it looked, offering a little something extra, while retaining the simplicity with which we generally like to treat our fresh vegetables.

Asparagus and mozarella