Boil water in a pot. Clean and then boil asparagus for 1½ minutes, then let cool.
In a bowl, put anthotyro, fennel, 2 tblsp olive oil, salt and pepper and knead. Separate the mixture into two dough balls and place in the middle of two plates.
Heat the grill, oil and season the asparagus and grill for 2 to 2 ½ minutes.
Share to plates and sprinkle with TOP Balsamic Cream.
