Asparagi e Torta di Gorgonzola

• 1 kg (2.¼ lb) asparagus, trimmed weight
• sea salt and freshly ground black pepper

Melt the butter very gently in a medium-sized pan, then add the Torta di Gorgonzola. Heat until softened but do not allow it to become liquid – it should be just warm, no more. Add the mascarpone, the herbs, a little salt and pepper, and remove from the heat. This should only take a matter of seconds.

Briefly blanch the asparagus in a generous amount of boiling salted water. Drain, dry