Instructions: Stir Gorgonzola cheese, butter and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. (Gorgonzola butter can be prepared 2 days ahead. Keep refrigerated.)

Prepare barbecue (high heat). Whisk oil, basil and garlic to blend in small bowl. Spread out asparagus in single layer in baking dish. Pour oil mixture over asparagus and turn to coat. Sprinkle with salt and pepper. Transfer asparagus to barbecue. Grill until charred on all sides, turning occasionally, about 4 minutes.

Transfer to plates. Top asparagus with some Gorgonzola butter and serve.

This recipe yields 6 servings.

Comments: Allen Susser is the man behind Chef Allen"s, a favorite special-occasion restaurant near Miami. (He is also a cookbook author, has his own line of sauces, puts out a newsletter and has a Web site - www.chefallen.com.) Calling his food New World Cuisine, Susser uses an international repertoire of cooking techniques to prepare dishes with the best local ingredients. His focus on simple but powerful flavors shows in this dish.

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