DEVILED ASPARAGUS

• 1 pound fresh asparagus

• Kosher salt

• An rectangular or oval baking dish, on the small side (about 6x9 inches)

• Extra virgin olive oil

• 1/2 cup freshly, finely grated manchego cheese

• 1/4 teaspoon smoked paprika (optional)

Preheat the oven to 450 degrees F.

Trim off the woody bottoms of the asparagus and peel the spears if the skin seems thick (or just leave it as is). Choose a stovetop pan that will be able accommodate all the spears together lying flat. Fill the pan with enough water to cover the asparagus (don’t add the asparagus yet) and bring it to a boil. Add one tablespoon of salt and the asparagus, then boil for 8-10 minutes or until tender. Drain and run under the coldest tap water until cool.

Drizzle the bottom of a small baking dish or sheet tray with olive oil. Lay the asparagus spears side by side in the dish. Grate the manchego and mix it with the smoked paprika (if using). Sprinkle each row with the some of the cheese and a drizzle of olive oil before laying another row on top of it. If baking on a sheet tray, lay the asparagus neatly side by side and add the cheese in a single layer.

When the oven is hot, place the pan on the uppermost rack and bake until it starts to blister and turn golden, about 13-18 minutes depending on the oven. Allow to settle for a few minutes before serving: it tastes best when warm, not straight from the oven.