Gratin with Green Asparagus Spears

Cut away the woody ends from the asparagus.

Cook the asparagus spears in enough salted water (about 15 minutes).

Place the well drained asparagus spears on an ovenproof dish and pour the melted butter over them.

Sprinkle with the cheese, but leave the asparagus heads free. Bake in the oven preheated to 250 °C for about 2-3 minutes.

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