While the asparagus is still in season (assuming you're not already asparagussed-out), this is an ideal treatment of those sweet green spears: chopped into bits, served raw with the best olive oil you can find and a handful of Pecorino bits. If you can't get Pecorino, which is made from Sheep's milk, Parmesan, a more buttery cow's milk cheese, is a good alternative.
Asparagus & Pecorino
8 ounces fresh asparagus
1 tablespoon good-quality olive oil
1/2 teaspoon fresh lemon juice
2 ounces Pecorino Romano cheese, diced and smashed into little bits
a few cracks fresh black pepper
Snap off the root ends of the asparagus and slice it cross-wise into 1/4-inch to 1/2-inch long pieces.
In a medium bowl whisk together the oil and lemon juice. Toss in the asparagus and cheese. Combine well.
Divide into small cups, ramekins or bowls between 4 and 8 ounces and top with black pepper.