Cook by Numbers

3 Ingredients Only
Cacio E Pepe

Ingredients
Enough Spaghetti of your choice
1 Tbsp Butter
10 Black Peppercorns
2 Tbsp grated Parmesan. Preferably the
best you can get your hands on
Maldon salt

ChefAnton

Servings: 1 serving
Time: 10mins

Method
1. Grated your Parmesan onto kitchen paper & set aside
2. Cook spaghetti as required in boiling salted water.
3. While spaghetti is cooking smash peppercorns in a pestle & mortar till they are fine.
4. Once spaghetti is cooked drain. Keep 3 tbsp of the water... add butter to the pan & melt gently. Add
spaghetti, half the Parmesan & pepper. Mix to cover the spaghetti,
5. Serve & top with remaining Parmesan & pepper
Popcorn and Kale Crisps

Ingredients
Kale Crisps
1 bag Kale (I use duchy organic kale by @waitrose)
1 Tbsp olive oil
Salt to taste

Popcorn
2 tablespoons groundnut oil
1/2 cup popcorn kernels
Salt, to taste

Neha Gandhi
Servings: Family of 4 servings
Time: 15 minutes for Kale and 5
minutes for popcorn

Method
1. Kale crisps -
2. Thoroughly wash the kale removing any stalks. Pat dry with a kitchen towel
3. Pre -heat oven to 130 C (Fan).
4. Line a baking tray with parchment paper and spread the kale on the tray. Drizzle with olive oil and
sprinkle with salt.
5. Pop in the oven for 15-17 minutes. Take out and let it cool. It should crisp up once cooled.
6. Popcorn -
7. Heat the oil in a thick-bottomed saucepan on medium high heat.
8. Put 3 or 4 popcorn kernels into the pan and wait for it to pop.
9. Add the rest of the popcorn, remove from heat and count to 30 seconds:
10. Return the pan to the heat:
11. The popcorn should begin popping soon, and all at once. Once the popping starts gently shake the
pan by moving it back and forth over the burner.
12. Once the popping stops, remove the pan from the heat and wait a few minutes before lifting the lid.
My Cheesy Eggy Bread

Ingredients
2 large eggs
2 heaped tbsp grated Cheddar cheese
3 tbsp milk

Maureen 😀

Servings: 2 servings
Time: 10 minutes

Method
1. Add the eggs to a bowl and whisk, then add the milk and whisk.
2. Next add the cheese and stir around. Next add 1 slice of bread dip in and turn over you may have to
spoon some cheese onto the bread but make sure you have enough left for the other slice of bread.
3. When you have covered both side of the slice of bread.heat up a skillet with butter? Ghee or a little
olive oil make sure it's hot.
4. Next when melted and hot add the slice in the pan fry 30 seconds then turn over quickly do the same.
Then let each side fry for 1-2 minutes until golden brown.
5. Take the slice off and do the same with the other slice. Cut in half and add to a serving plate and
serve. Add salt if desired.
Hot Dog Pasta

Ingredients
150 g pasta
1 tin Cambell's condensed Tomato Soup
1 tin hot dogs
Herbs, garlic powder or other seasonings of
choice, optional*

Celeste

Servings: 2 servings
Time: 10 minutes

Method
1. 1 cook the pasta in boiling salted water for 7-10 minutes (depending on size/type)
2. Heat the tomato soup as is, in a small saucepan.
3. Add the chopped hot dogs to the soup as it heats up. Add a little of the pasta cooking water to create
a sauce.
4. Drain the pasta, then add the pasta and sauce together. Stir well.
5. Serve to happy kids... But I'm not judging you if you want to eat it too 🤩
6. For example you might add garlic granules, onion salt, oregano or basil
Peanut Butter Cookies

Ingredients
1 cup smooth peanut butter (and extra 2
tbsp crunchy peanut if you prefer)
1/2 cup brown sugar
1 egg

Yui Miles

Servings: 16 cookies
Time: 20 minutes

Method
1. Combine everything together in a mixing bowl.
2. Lay baking tray with baking paper or silicone baking mat. Use a small size of Ice-cream ball scooper
or a spoon to scoop out small balls of cookie and place on the tray evenly.
3. Use a fork and press down the top of cookie to flat it down and create a lovely pattern.
4. Bake in the oven on 160’c for about 12-15 min or until cookies lovely brown colour but still soft in
the middle.
Vegan Dark Hot Chocolate 🍫

Ingredients
1 cup soya milk
3 squares 73% dark chocolate, chopped
1 tbsp caster sugar

Sonia

Servings: 1 serving

Method
1. Heat the milk until it’s almost boiling. Stir in the chocolate until melted, be patient it takes a bit
longer than you might think.
2. Froth with a milk frother or a quick whizz in a blender. Serve!
My Bacon, Cheese Fried Sandwich

Ingredients
2 Slices grilled bacon
4 Slices or more (to fit the bread) Cheddar
cheese
2 Slices buttered bread

Maureen 😀

Servings: 1 serving

Method
1. Butter both sides of the bread.
2. Grill the bacon.
3. Add one slice cheese on the slice of bread, then the bacon and then the other slice of cheese.
4. Add the top slice of bread then add to a hot non stick frying pan. Grill both sides on medium heat for
5 minutes until a nice golden brown.
5. Toast both sides when the cheese melts and both sides are browned cut the sandwich in half and
serve.
Fluffy's Hummus

Ingredients
Can chickpeas, drained
large clove of garlic
juice of a lemon
good amount of olive oil
paprika to serve

Miss Fluffy's Cooking

Time: no cook

Method
1. Put chickpeas, garlic, lemon and olive oil in a food processor. Whizz up until smooth adding more oil
as needed. Serve with a dash of paprika.
Frita (Algeroise Recipe)

Ingredients
2 chopped tomatoes tins
mixed peppers
2 eggs

Xavier Seror

Servings: 2 servings
Time: 1 hour /2 hours

Method
1. In a wok pour a little of olive oil to cover the wok surface. Heat it on low. Add the 2 chopped
tomatoes tins.
2. Add the fresh mixed peppers. (if you prefer you can grill the peppers in the oven - then place them in
a ziplock bag - the steam will make the skin easy to remove).
3. Spices: salt pepper and garlic (fresh / granules / paste. you choose).
4. Cook on low until it looks like a jam.
5. In a frying pan cook 2 eggs or 4 eggs. Cook on low. Once the eggs are almost done, add them to your
wok.
6. If you don't want to use eggs or eat it straight away you can once cooled down put it in the fridge.
This can be eaten hot or cold.
Custard Creams with Ice-cream

Ingredients
Honey
Biscuits
Ice-cream

Cathy

Servings: 1 serving
Time: 3 mins

Method
1. Pick out as many biscuits as you like
2. Heat up anyhow for a couple of minutes
3. Take out of microwave & drizzle all over with honey
4. Add scoops of ice-cream to melt
Chili Lime Corn on the BBQ

Ingredients
4 ears corn still in the husk
2 limes
1-2 tsp chili powder
salt (to taste)
butter (optional)

MamaBean

Servings: 4 servings
Time: 25 min

Method
1. Place corn on a hot barbecue grill, still in the husks.
2. Barbecue for 20 minutes, turning corn every 5 min. The husks will burn a little, but the corn inside
will be fine.
3. Carefully shuck corn. It will be hot inside long after the outside has cooled off.
4. Butter corn if desired. Squeeze lime over corn and sprinkle with chili powder and salt to taste.
Green Pesto Fried Egg 🍳🌿

Ingredients
1 egg
2 tbsp green pesto
Some finely chopped red chilli or chilli flakes
Pinch salt and pepper

To serve with bagel and rocket salad

Yui Miles

Servings: 1 serving
Time: 1 min

Method
1. Add pesto on a non stick pan and fry on medium heat for a couple minutes.
2. Add egg into the middle of pesto and let it cook for a few minutes. I like mine runny in the middle.
3. Garnish with red chilli and pinch of salt and pepper.
4. Serve with toast or bagel. I served mine on toasted bagel and some rocket salad
Meatball With Soft Boiled Egg

Ingredients
3 soft boiled eggs

Meatballs
300 gram ground pork
1 egg
2 tsp cornstarch
2 piece fu Yi (optional add on) fermented
tofu
Seasoning salt and pepper

LeeGoh

Servings: 3 servings
Time: 30 minutes

Method
1. Bring a pot of water to a boil then add egg and boil for full 6 minutes then drain and let it cool and
peel.
2. Mix the mince pork with seasoning, 1 eggs, cornstarch and 2 fu Yi and 1 tbsp of its juice (fermented
tofu optional add on), Divide into 3 part then mold it with the eggs and set aside.
3. Heat up a pot of oil, cover generously the meatball with Panko breadcrumbs and deep fry for about 5
to 6 minutes till it’s crispy brown.
4. Slice it up and enjoy, with some spicy mayonnaise sauce.
🥒🍳🥕 Mixed Grated Vegetables
Fritters🥒🍳🥕

Ingredients
Mixed grated vegetables
2 medium zucchini washed, grated
2 medium carrots peeled, grated
1 small onion peeled, grated
4 tbsp plain flour
1 egg
1/8 tsp salt or to taste
1/8 tsp black pepper or to taste
1/8 tsp turmeric
Oil for shallow frying

Irum Zaidi Home Cooking

Servings: 4 servings
Time: 3-4min

Method
1. Combine zucchini, carrot, onion, and flour in a bowl. Season with salt, pepper and turmeric. Add egg
and mix well.
2. Heat oil in a large frying pan over medium-high heat. Spoon 1/4 cup batter into pan. Spread out to
form a flat round.
3. Repeat to make more fritters. Cook for 3 to 4 minutes, each side, or until well browned. Transfer to a
plate lined with paper towel. Repeat with remaining mixture, adding extra oil if needed.
4. Serve fritters with tomato relish and salad.
3 Ingredients Scones (vegan)

Ingredients
2 cups self raising flour
1/4 cup coconut oil (semi solid, not melted)
3/4 cup plant based milk

Jess Tj 󰠉

Servings: 10 scones
Time: 25 mins

Method
1. Lined the oven tray with baking paper, and preheat oven to 210°C.
2. Mix all ingredients into a mixing bowl and mix well.
3. Scoop out the batter and form them into a patty, placed it on the baking tray.
4. Baked in the oven for 15mins, or until the top layer looks golden. Take out from the oven and serve it
with jam and dollop of fresh cream. Replace cream with coconut yoghurt for the vegan option.
☕Dalgona Coffee☕

Ingredients
2 tbsp instant coffee
2 tbsp sugar
2 tbsp hot water
1 cup milk cold
cubes Ice

Irum Zaidi Home Cooking

Servings: 1 serving
Time: 10min

Method
1. Take a bowl and add instant coffee powder, sugar and hot water to it.
2. Whisk it using a whisker continuously until it becomes thick and light. You can also use electric
beater. Once it becomes thick, keep it aside.
3. Add ice cubes to a serving cup or glass. Add cold milk to it. Now add the coffee mixture to it. Garnish
it with fresh mint leaves, coffee powder or cinnamon powder. Dalgona coffee is ready!

#Tips_to_prepare_Dalgona

4. Always use instant coffee powder to make this coffee. This recipe will not work with others.
5. Whisk it continuously otherwise it can take you more than 15 minutes to make this cold coffee. Use
hot water and not cold water to make this.
Ovaltine & Peanut Butter Bedtime Drink

Ingredients
300 ml whole milk
2 tbsp Ovaltine (the add milk version)
1-2 tbsp smooth peanut butter

Celeste

Servings: 1 serving
Time: 5 minutes

Method
1. Heat the milk in a milk pan with the peanut butter.
2. Stir until hot and the peanut butter is fully melted into the milk.
3. Put the ovaltine into a large mug.
4. Pour on the peanut-ty milk and stir.
5. Drink hot.
Thai Condiment Prik Gub Klur พริกกับเกลือ

Ingredients
3 tbsp sugar
2 tbsp salt
1 tbsp chilli flakes

Yui Miles

Servings: Sharing
Time: 2 min

Method
1. Mix everything together and serve with your prefer fruit. To eat just pick your fruit up and dip a little
bit of this condiment in. It’s a real game changer and will bring out so much flavour from your fruits!
Zingy Starter

Ingredients
Mango
Lightly smoked salmon
Passion fruit

Miss Fluffy's Cooking

Time: no cook

Method
1. Chop mango and salmon into small cubes. Add the passion fruit pulp and juice. Mix well and serve in
small spoons, or any other way you fancy
Pea & Potato Puffs

Ingredients
1 1/2 cups leftover mashed potatoes
3/4 cup leftover peas
2 eggs, separated
salt and white pepper powder

Celeste

Servings: 4 servings
Time: 30 minutes

Method
1. Beat the egg yolks until combined.
2. Stir the egg yolks into the mash (it's easier to do this if the mash is at room temperature).
3. Whisk the egg whites in a scrupulously clean bowl, until thick and fluffy.
4. Fold the egg whites into the mash a spoonful at a time.
5. Season to taste (remember that the mash was probably already seasoned) and gently fold in the
peas.
6. Place spoonfuls of the mixture onto a baking sheet lined with greaseproof paper.
7. Bake for 25-30 minutes until puffed up and golden.
8. Serve with your favourite main.
Peperami & Hash Brown Scramble

Ingredients
2 cooked, leftover hash browns, chopped
2 full size Peperami, sliced
2 eggs
1 tbsp vegetable oil
1 pinch Salt,

Celeste

Servings: 1 person
Time: 5 minutes

Method
1. Break the eggs in a small bowl and add the salt. Whisk until combined.
2. Heat the oil in a small frying pan.
3. Add the chopped pieces of hash brown.
4. When browned and crisp, make a space in the middle and add the eggs. Using a wooden spoon, bring
in the edges of the eggs as they cook.
5. Add the Peperamis and scramble everything together for a few minutes.
6. Serve, with your favourite sauce over the top...
Oreo ‘n’ Cream Fudge

Ingredients
18 oz (510 g) white chocolate
14 oz (400 g) sweetened condensed milk
12-14 Oreo chocolate sandwich biscuits
chopped

Lubna’s Kitchen

Servings: For 25 pieces

Method
1. In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in
15-second increments.
2. Once chocolate is fully melted, add in chopped Oreo and stir until combined.
3. Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin / silicone
moulds tray.
4. Chill for 2 hours or until the fudge is firm.
5. Cut into bite-sized pieces.
6. Enjoy!
Crispy Croutons

Ingredients
1 ciabatta roll
3 Tbsp olive oil
Salt
Optional 2 garlic cloves, minced

Sally Strong

Time: 15 minutes

Method
1. Preheat the oven to gas mark 6 and mince the garlic cloves if you are using them.
2. Cut the bread into bite-sized chunks. Toss the bread with the oil, garlic and salt.
3. Bake for 15 minutes until crisp. Shake the croutons halfway through baking to make them all crispy.
Honey Roasted Walnuts

Ingredients
1 cup walnut halves
1 tbsp honey
1 tbsp coconut oil
Salt (optional)

Sonia

Method
1. Melt the oil and honey together in a small bowl using a microwave (or a small pan).
2. Add your walnuts and stir well to coat.
3. Line a tray with baking paper and lay the nuts out in a single layer. Bake at 160 for 20 minutes.
4. Then stir and return to the oven for 5 minutes at a time. The nuts are done when all of the extra
honey and oil has been soaked up and the nuts are golden and sticky. You can sprinkle with a little
sea salt here if you like.
5. Allow to cool (trust me 😂) then eat them all!
Shio-koji Salmon

Ingredients
2 piece salmon
1 tbsp. Shio-koji
1 tsp. oil

Nora
Servings: 2 people
Time: Cook time is 15 min. Soak
for 2 days to 1 hour

Method
1. Wipe off the water from the salmon with kitchen paper.
2. Put Shio-koji in salmon, knead it, and leave it in the refrigerator for at least 1 hour.
3. Put the oil in a frying pan and heat it, then put the salmon skin down.
4. Heat on low heat for 4 to 5 minutes until browned, turn over and bake for 3 to 4 minutes.
Matcha Tea and Strawberry Nice Cream

Ingredients
1 1/2 frozen bananas
1 tsp matcha tea powder
3 frozen strawberries

Stella T

Servings: 2 people
Time: 5 minutes

Method
1. The bananas should be straight out of the freezer. Cut in small pieces.
2. Put half of them in a food processor, add the matcha tea powder and pulse until it is smooth. At first
it will be crumbly, but if you keep pulsing it will turn to a fantastic smooth nice cream! Put your green
matcha nice cream in a bowl and place it back in the freezer until you do the strawberry flavor.
3. Clean the food processor and place the other half of the banana pieces, with the frozen strawberries
(also cut in pieces if possible) and repeat the above until it's a smooth pink nice cream
4. Now take out of the freezer your bowl of green nice cream and serve! If you want you can sprinkle
with some chocolate chips or whatever else you like.
My Quick Made Tomato Soup

Ingredients
3/4 pint 100% Passata strained juice
1/2 Tsp Garlic granules
3/4 Tsp Dried Basil

Maureen 😀

Servings: 2 servings
Time: 15 minutes

Method
1. Heat up the passata then add the garlic and basil stir bring to the boil then simmer for 10 minutes.
2. That's it serve hot
Onion Tops Scrambled Eggs

Ingredients
Tops of fresh onions chopped
2-3 eggs beaten
Olive oil to cook
Seasoning if you fancy

almu21

Servings: 1 serving
Time: 10 minutes

Method
1. Chop the onion leaves
2. Heat a bit of oil in a pan and saute the onion greens
3. Beat a couple of eggs and add to the pan and stir until scrambled
My Sausage Pattie & Poached Egg Muffin

Ingredients
2 muffins cut across
2 eggs poached
2 sausage patties

Maureen 😀

Servings: 2 servings
Time: 5 minutes

Method
1. Grill the sausage patties.
2. Next add muffins to the toaster to warm then butter them.
3. Poach the eggs Next add the sausage patties to the bottom bun then the poached egg then the top
muffin serve hot.
Japanese Agepan (Fried Sandwich)
(Ebook cover image)

Ingredients
Bread
any cheese
ham or some leftover

Aunty Eiko's international cuisine

experience

Method
1. Put ham and cheese in center of bread. You can put any your leftover, like curry, potato salad, pork
ginger, fried chicken etc. Place the bowl and press from above to make a round sandwich.
2. Remove the scraps with knife.
3. Make the bread crumbs with food processor. Make flour water.
4. Brush flour water and put bread crumbs.
5. Fry in vegetable oil until golden brown.
6. Enjoy❣󰏦😊
Baked Eggplants With BBQ Sauce

Ingredients
1 large eggplant
4 tbsp olive oil
1/2 cup any bbq sauce
Egg fried rice

LeeGoh

Method
1. Slice the eggplant into 4, then score it and with olive oil pan fry it for 3 minutes on both side of the
eggplant with lid cover then off heat
2. Layer it on a baking tray then spread generously the bbq sauce and broil it for 5 minutes till it’s
bubbling hot
3. Enjoy this vegetarian eggplant with some simple egg fried rice
Iced Butterfly Pea Flower Latte

Ingredients
2 cups ice
1 cup water
1 & 1/2 cups fresh milk (full fat / skimmed
milk / cashew milk / alpro oat milk) choice
1/2 cup sweetened condensed milk
2 tsp butterfly pea flower / powder / tea
bags

Lubna’s Kitchen

Servings: 2 servings

Method
1. Put tea bags into teapot and add hot water and steep for 5 minutes.Let cool remove the tea bags and
blue drink keep in freezer for 2-3 hours.
2. Combine milk & sweetened condensed milkStir to mix and set in freezer for 2-3 hours. Pour cooled
butterfly pea flower tea into 2 cups / glasses filled with ice.
3. Slowly pour in milk into each cup.The milk will swirl around then settle to the bottom, leaving a
pretty gradient.
Japanese Uirou Mochi 🌹

Ingredients
40 g rice powder
10 g tapioca powder
40 g sugar
150 ml water
food color or natural food powder

Aunty Eiko's international cuisine

experience

Method
1. Mix rice powder, tapioca powder, sugar, and water.
2. Color 1 tablespoon of batter with food coloring or food powder. Strain with a colander to make it
smooth. I use matcha green powder, purple potato powder and raspberry powder.
3. Put white batter in mold and add colored batter a little in it. Microwave for 90 seconds ~3 minutes
until batter is cleared.
4. Put the mold in cold water and remove Mochi from the mold in cold water. Please keep it in room
temperature and eat earlier.
5. Enjoy Uirou Mochi󰏦💕
Stir Fry Cabbage With Egg ผัดผักกะหลํ่าปลีใสไข

Ingredients
1/2 sweetheart cabbage, cut into chunks
2 eggs
2 tbsp Oyster sauce
2 tbsp vegetable cooking oil
Some salt and pepper to taste
Some water (optional)

Yui Miles

Servings: 2 portions
Time: 10 minutes

Method
1. Add vegetable oil in a medium high heat pan or wok, add cabbage in and quick stir for 5 min.
2. Add eggs in and break them up lightly, mix the egg and vegetable up. Seasoning with oyster sauce,
salt and pepper. Cover with lid for 2-3 min. You can add a splash of water if your stir fry too dry.
3. Serve with thai jasmine rice
Tamagoyaki Sando

Ingredients
Tamagoyaki egg:
Recipe link:
https://cookpad.com/uk/recipes/12637886-tamagoya
ki-japanese-rolled-omelette

Assembling the Tamagoyaki sandwich:

Tamagoyaki egg
4 slices white thick bread
Japanese mayonnaise, spreading on bread

DeanyEatsWorld

Servings: 2 servings

Method
1. Follow the link below on how to make Tamagoyaki egg. However when folding the egg for the sando
the size will differ. See step 2.
2. When the bottom of the egg has set but is still soft on top, take pan off heat and start rolling and
folding into half, a long rectangular shape from one side to the other using chopsticks. Apply oil to
the top, roll omelette to the side of the pan where you started to roll, apply oil to the bottom with the
same oil dipped paper towel.
3. Pour the egg mixture to cover the bottom of the pan again. Ensure you lift the omelette to spread the
mixture underneath. When the new layer of egg has set and still soft on top, again take pan of heat
and start rolling and folding in half again. Repeat steps 2 and 3 until the remaining egg mixture has
been used.
4. At this stage you can brown the omelette a little. Remove from the pan and place the omelette on a
paper towel and wrap it up. Best to shape the egg while it is still hot. Let it stand for 5 minutes.
5. Slice the egg in half half. Spread Japanese mayonnaise on both sides of the bread, place half of the
egg in the middle of one bread slice. Place the other on top and then cut off the crust.
6. Then cut the bread into 4 equal slices. Repeat for the other half of the remaining egg. Then transfer
onto a serving plates and enjoy.
Crispy Roasted Diced Swede

Ingredients
350 g finely diced swede
1 baking potato, finely diced
2 tsp all-purpose seasoning
2 tbsp olive oil

Sonia

Servings: 2-3 servings

Method
1. Lay the veg out on a good baking tray. Pour over the oil then mix it all well and scatter the seasoning
over everything.
2. Roast at 200 C for about 35-45 minutes. Give it all a good stir every 15 minutes to stop the veg
sticking to the tray.
3. Once it’s all crispy and golden looking, season with sea salt before serving.
Sesame and Palm Sugar Energy Balls

Ingredients
300 g mix sesame seeds
100 g desiccated coconut
150 g palm sugar or madeira sugar

Yui Miles

Method
1. In a low heat frying pan, add sesame seed in and dry roast the sesame seeds for about 5 minutes then
add coconut in and keep stirring until the coconut turns golden and sesame seeds releasing the oil.
2. In another saucepan add palm sugar in on medium heat, you can a tiny bit of water in to help melt the
sugar. Keep stir until palm sugar melt. Keep on low heat.
3. Add your toasted sesame seeds and coconut into palm sugar saucepan, mix well. Once all the
mixture corporate turn the heat off. Leave it to cool down.
4. Form into small balls and keep in the container for a yummy snack.
Grandma's feta bread

Ingredients
250 g plain flour
100 ml water
250 g feta cheese
Some olive oil for fry

Memi Kiritsi

Method
1. Mix the flour and the water until you have a fine dough.
2. Set aside to rest half an hour.
3. Take a small amount of dough per time, use your hands to make it round and flat.
4. Fold each of the flat breads with feta cheese and then "close" them to create a "pocket".
5. Heat a pan with olive oil and cook them until golden both sides.
Asparagus with Parmesan Shavings

Ingredients
16 asparagus spears trimmed
100 gms parmesan shavings
Good Balsamic vinegar or glaze, olive oil

Wanderer2006

Servings: 2 servings
Time: 15 mins

Method
1. Griddle the asparagus in a dry pan or ridged griddle on a high hear until browning somewhat. When
browned a bit add a few tbs of water and cover to soften the spears a little.
2. Remove, season with a little oil and salt, and sprinkle with the cheese
3. Drizzle with balsamic glaze. Eat!