Quick summer supper: griddled asparagus with pecorino

I'm not sure if the asparagus season was really late this year (I'm rubbish at remembering seasonality) or if the supermarkets are just importing a lot (I was in a hurry forgot to check), but there's a lot about at the moment. This suits me. I get to eat a lot of it, and gradually save up the stalk trimmings for soup.It's hot, and I was tired and not particularly hungry, so  just griddling it and throwing a couple of flavours into the mix works really well.I'll give a recipe, but it's pretty cursory. Like so many of the best things, you heat it up and cover it in cheese.

Ingredients:

• Asparagus
• Pecorino
• An onion
• Garlic
• A wedge of lemon

Instructions:

Quarter the onion, slice a clove or two of garlic, and trim off the woody ends of the asparagus. If you're saving the stalk, trim very close, discard those bits, then hack off a little more to reserve. Toss the asparagus in a little oil. Get a griddle pan nice and hot.In a separate pan, gently fry the onion until softening, then add the garlic. Cook for a minute or two more, then take off the heat. Get the griddle pan seriously hot, and add the asparagus.Cook it until it's nicely seared, turning occasionally. I think I cooked mine for about six minutes over all, at an angle so there were nice little searing stripes.Remove the asparagus, toss it through the onion and garlic, grate over pecorino, give ity a squeeze of lemon, and eat it before any last traces of shame set in.The pecorino has a slight sharpness that goes with the lemon. Together they are fantastic with the seared edge on the asparagus. But that itself is the highlight. It takes the slight charring so well, and softens just enough on that strong brief heat.You really don't need to blanch it first. In fact, I suspect I slightly over-cooked mine. A little crunch in the stem does no harm at all, and complements the softness of the tips.You should probably eat this with some kind of salad or another veg dish, but who am I kidding here.