Grilled balsamic asparagus with Norwegian goats' cheese sauce

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For the asparagus

For the cheese sauce


  1. 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.

  2. 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.

  3. To serve, arrange the asparagus on a plate and drizzle over the cheese sauce.

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