Green Asparagus Au Gratin with Gorgonzola Cheese

Wash and clean the asparagus and peel the lower third. Heat salted water with a tablespoon of butter, some sugar and the lemon juice and cook the asparagus in it for about 12 minutes. Cut the Gorgonzola into slices. Drain the asparagus, arrange on a heat-resistant plate, cover the ends with gorgonzola. Bake in a preheated oven at 200°C(gas mark 3) for about 4 minutes until au gratin. Wash tomato, cut in half, remove stem and seeds and cut flesh into small cubes. Heat remaining butter, add tomato cubes and parsley, steam briefly, season with salt and coarse pepper and spread on asparagus. Serve garnished with lemon balm.

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