1 lb. med. asparagus, trimmed and peeled
1 tsp. unsalted butter
1/2 c. grated Gruyere cheese
3 tbsp. pine nuts
1 tbsp. virgin olive oil
Freshly ground black pepper

Preheat oven to 350 degrees. In a large, oven-proof skillet, melt the butter over medium heat. Line up the asparagus on the bottom, with the tips facing in one directions. Add 3 tablespoons of water and cover the skillet. Position it so that the thicker ends of the stalks are over the center of the burner, and steam the asparagus for 2 minutes. Remove the skillet from the heat, and sprinkle the cheese over the stems, but not the tips. Strew the pine nuts on the cheese, then dribble the oil on top. Sprinkle the asparagus with pepper.

Place the skillet in the oven, and bake, uncovered, until the cheese has melted, about 5 minutes. Serve bubbling hot.