Popcorn with Provencal herbs and Asiago cheese

Ingredients:

• 0.5 cup popcorn
• 6 tbsp (80 g) unsalted butter, room temperature
• 2 large cloves garlic, crushed
• 1.5 tsp dried Provencal herbs, crumble
• 1/4 cup vegetable or peanut oil
• 1.5 tsp coarse salt
• 1/3 cup finely grated Asiago cheese

Preparation:

1. Combine the butter, garlic, and herbes de Provence in a small saucepan. Heat over medium-low heat until the butter melts. Remove from heat and let stand while you pop the popcorn.
2. In a large, heavy-bottomed saucepan, combine the vegetable oil and corn. Cover and cook over medium-high heat until all the corn kernels pop. Transfer the popcorn to a large bowl.
3. Remove the garlic cloves from the butter and discard.
   
   Add salt, cheese, and butter to the popcorn. Stir to coat completely. Serve immediately.
   Exit: 8 tbsp.