This is simple and really tasty. Thanks to Michael Chiarello
Fill a deep frying pan halfway full with water and bring to the boil. Add asparagus to the boiling water and add salt and olive oil. Boil for 6 mins. Shock the asparagus in iced water to stop the cooking process then lay on a sheet pan or plate to cool and place in the refrigerator for 5 to 10 minutes. Chop into 2 – 3″ pieces ready for dipping.
Melt the butter in a skillet over medium heat. Add the garlic and saute for about 1 minute. Add the cream and simmer until it’s reduced by half. Season with salt and pepper.
Add the cheese bit by bit, whisking as you go.
As one piece melts add another until no cheese remains. Now add the thyme and stir to combine.
Serve with the asparagus pieces.
It’s wonderful! I serve it in a dish that keeps warm so it doesn’t solidify, so I use ramekin dishes that sit over a tea light flame.