Cook asparagus in boiling
salted water for 2 mins. Drain, then toss
with a little olive oil. Heat a griddle pan
to very hot, place the spears on the
griddle and cook for a few mins, turning
to get a nice charred effect all over.
Meanwhile, melt a knob of butter in
a pan. Divide the asparagus between
2 plates, season and top each pile with
a drizzle of melted butter and toasted flaked almonds.