Wash the asparagus then trim the bases. The best way to do this is by hand, bending the end so that it snaps, the snapping point is where the woody bit ends.

Melt the butter in a pan, remove from the heat, and beat in the flour. Slowly add the cider, stirring constantly, to make a smooth sauce. Return the pan to the heat and bring to a simmer, stirring all the time.

Add the grated cheese, with smoked paprika to taste if using, and the mustard. Stir in until the cheese is all melted and you have a lovely thick sauce. Cover.

Heat a frying pan, if you have a griddle use that for nice scorch marks. On a medium heat cook the asparagus, adding a little drizzle of olive oil and a sprinkle of sea salt. When just tender (test with the point of a sharp knife), remove from the heat. Serve with the sauce, which will have thickened up as it cools - perfect for dipping.