Instructions: Trim the woody stalks off the asparagus. Fill a tall asparagus pan with water and bring to the boil. Place the asparagus, stalk end down, into the pan and simmer for 10-12 minutes, depending on the thickness of the asparagus spears. The tips of the asparagus must only be submerged for the final 2 minutes of cooking, otherwise they will overcook and become slimy. Drain.

Pre-heat the grill. Place the asparagus in a gratin dish and sprinkle over the lemon juice. Grate 50g (2oz) parmesan cheese on the coarse holes of a cheese grater, and gently stir through the asparagus.

Slice the remaining parmesan cheese into fine curls on the blade of a standard cheese grater. Scatter over the asparagus and sprinkle with black pepper. Grill for 4-5 minutes until the cheese is bubbling and golden brown. Serve immediately with more freshly ground black pepper.

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