This is a really quick and simple starter or lunch dish.

Melt some butter in a small frying pan and add approximately five asparagus spears but into 1cm lengths. When they begin to soften, add 4-6 chestnut mushrooms (also roughly chopped) and a clove of chopped garlic. Fry gently and then add two table spoons of soft cheese and season with good quality black pepper. Meanwhile half your avocado and remove the stone and grill gently until the top surface starts to soften and take on some colour.

Place the avocado halves into two serving bowls, spoon the mushroom mixture over the fruits and grate some cheese over the top. Finish under the grill and serve whilst hot.