This recipe is delicious, lovely and simple. Simple, just like I wish my life was right now!

I feel like I have been MIA this week, and I wanted to apologize! I haven’t forgotten about you!

I have actually been in New York working for the past two weeks. I am fortunate that my husband had work here too, and that Pia was on her winter break for part of this time, so I was able to take this trip with my family. My mom and my mother-in-law (bless them both!) split the babysitting while we have been working away!

I know last month I mentioned that I had the honor of participating in an episode of a new upcoming HGTV show, “I hate my contractor” as an honorary kitchen interior designer. (Because God knows I spend a lot of time in kitchens, and I border on obsessing over interior design!)

Well, turns out that that episode went so well, that I was asked to come back and basically to participate in as many episodes as I was able over this first season! What!!?? Moi??? Crazy huh!?

So I have been here filming in the New York/New Jersey area.

It has been exciting, exhausting, exhilarating, emotional and totally awesome.

Right now I am 2/3rds done with 5 different episodes. I hope I can share even more with you as it gets closer to airtime! (Sometime this summer.)

I also look forward to sharing some other projects I have been working on here (VERY SOON!!) but this moment- I am mostly looking forward to heading home!

I have a puppy that I am beyond homesick for waiting there for me. I have my own bed. I have my kitchen that I can’t wait to get back to cooking in, and I have you guys! I love writing this blog, and I will get right back in the swing of things next week- I just thought I would share what was going on!

Now- back to this delicious, lovely and simple recipe.

I grilled asparagus, as I often do with fresh spring asparagus. But it just needed something else. I hung on the fridge door until it struck me: I was going to broil and melt a big gooey ball of cheese right on top.

Guess what? It was freaking delicious. And it was delicious without overpowering the asparagus. Try this. Please.

Grilled Asparagus with Broiled Mozzarella, feeds 4 as a side dish

1lb asparagus, tough ends trimmed
2 tsp olive oil
kosher salt

1 large ball fresh mozzarella
2 tsp olive oil
Kosher salt and black pepper

Balsamic reduction

Preheat the grill to medium high heat, and the oven to broil. Prepare a small baking dish with a sheet of foil.

Drizzle the asparagus with the olive oil and toss the asparagus to thinly coat.

Sprinkle them lightly with kosher salt and lay them on the grill.

Let them cook for about 2 minutes on each side, or until they are lightly charred, and tender.

Meanwhile, put the fresh mozzarella ball on the sheet of foil and drizzle it with the remaining 2 tsp of olive oil. Sprinkle with salt and fresh black pepper. Put it in the oven to broil for about 4-5 minutes.

When the asparagus is finished (and the cheese is broiling) transfer the asparagus to a platter.

When the cheese if finished and is golden and bubbly, remove it form the oven.

Using a spatula, transfer the melting cheese ball to the top of the asparagus.

Sprinkle a little balsamic vinegar or balsamic reduction around the cheese and over the asparagus.

Serve hot!