Makes 6 servings. Gruyere is a faintly nutty tasting cheese, a bit like Swiss Emmenthaler but with a fuller flavor and smaller holes.

1 1/2 lb. asparagus (see NOTE)
1/2 tsp. salt
1/4 c. butter
1/2 c. grated Gruyere or Parmesan cheese

Break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus and arrange in single layer in ungreased 11 x 7 x 1 1/2 inch baking dish. Sprinkle with salt. Cover with foil. Bake at 350 degrees until tender, about 25 minutes. Heat butter over low heat until light brown. Drizzle over asparagus and sprinkle with cheese. Place in oven just until cheese softens, 5 to 8 minutes.

NOTE: 2 packages (10 ounces each) frozen asparagus spears can be substituted. Rinse asparagus under running cold water to separate. Drain. Cover and cook in oven about 35 minutes.