For the asparagus, place the spears in a bowl, drizzle over the olive oil and toss well to coat. Season with salt and freshly ground black pepper, then chargrill in a hot griddle pan for 7-8 minutes, or until tender.
For the cheese sauce, gently heat the cheese and cream together in a saucepan, stirring frequently, until the cheese has melted and the mixture is smooth and creamy.
To serve, arrange the asparagus on a plate and drizzle over the cheese sauce.
