Method

• 1.
  Blanch the asparagus in a large saucepan of boiling, salted water for 2 minutes, then quickly plunge into iced water. When cool, drain on paper towel. Drizzle with the oil and white balsamic vinegar and season with freshly ground black pepper.
• 2.
  For the pangrattato, heat a medium non-stick frypan over medium heat. Add the breadcrumbs and oil, and toss for 2 minutes until golden. Add the garlic and cook, tossing, for another 2 minutes, or until crispy. Remove from the heat and stir through chilli, if using. Set aside.
• 3.
  For the pecorino cream, place the pecorino in a small food processor and whiz until a sand texture. With the motor running, slowly pour in the warm milk in a steady stream until emulsifified. Stir in the lemon juice and season with freshly ground black pepper. Keep the pecorino cream at room temperature until ready to serve.
• 4.
  To serve, spread the pecorino cream over a serving plate with the back of a spoon, pile the dressed asparagus on top and sprinkle with the pangrattato.