- 1 tablespoon plus 1 1/2 teaspoons unsalted butter
- 1 pound thin asparagus, trimmed
- Coarse salt and freshly ground pepper
- 2 ounces aged Gouda cheese, shaved
- Melt the butter in a large skillet over medium-high heat. Add asparagus spears, and saute until they are tender and bright green, 2 to 3 minutes. Season with salt and pepper. Transfer to a large platter, and top with Gouda. Serve immediately.
Shave cheese into delicate curls with a sharp paring knife or vegetable peeler.