This is a favorite method of cooking vegetables in Germany.  You can use this recipe with cauliflower (whole or broken into florets), leeks, artichoke bottoms, Belgian endive, or just about any vegetable that needs a little dressing up.  Just boil or steam them until tender, as with the asparagus, and follow the rest of the instructions.

2 pounds (900 g) asparagus, trimmed and boiled or steamed until barely tender
3 Tablespoons (45 ml) butter
1/4 cup (60 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) heavy cream or half-and-half
Salt and freshly ground pepper to taste

Place the cooked asparagus in a buttered baking dish.  Dot with butter and sprinkle with the cheese.  Add the cream and season with salt and pepper.  Bake in a preheated 450° F. (230° C.) oven 10 to 15 minutes, until the topping is golden brown.  Serves 4 to 6.

Adapted from the Chef at World Wide Recipes