Don’t cook the asparagus any longer than necessary, just until they’re bright green and crisp-tender. Serve as a starter or for lunch with a salad.

[ingredients]2 bunches asparagus, woody bottom ends snapped off
¼ pound provolone cheese, thinly sliced
3 tablespoons freshly grated parmesan cheese
extra virgin olive oil[/ingredients]

[instructions]Preheat a broiler
Plunge the asparagus into a pot of salted, boiling water. Cook 3-6 minutes, depending on their thickness. Drain and place in a baking dish. Arrange the provolone over the stalks, avoiding the heads. Scatter with parmesan and drizzle liberally with oil. Season with freshly ground black pepper.
Broil the asparagus until the cheese starts to melt. Serve on heated places. Serves 4[/instructions]