What you need:

Good handful of asparagus – work on at least 12 spears per person for a man meal

New potatoes (or earlies) peeled, cooked (about 10-15 minutes in boiling water) and sliced

Grated Parmesan cheese (try to buy a block and grate it each time rather than the plastic bags of pre-grated, over-priced, nasty cheese) if you want to shop online, try here – other places obviously sell it too.

Grill

Heatproof dish or similar

What you do:

Heat the grill to a high heat

Chop the thick ends off the asparagus spears.

Cook the spears in plenty of boiling salted water – about three to five minutes maximum – test for tenderness by using the point of a sharp knife – it it goes into the thick part of the spear easily – it is done.

Drain the spears and put to one side

Arrange the potatoes in the heatproof dish

Lay the asparagus on top of the potatoes, keep the spears side to side

Sprinkle the grated cheese generously over the dish

Pop under the grill.

As soon as the cheese is bubbling golden-brown, it is done.

Serve with a simple tomato and onion salad, and on warm summer’s day, try a bottle of cold white wine – try a San Giovese Brichetto

The red Sangiovese is also excellent …

Drink responsibly at all times.