Aged Gouda has a sharp, nutty flavor that is slightly more pronounced than in younger versions of the Dutch cheese; Parmesan or pecorino can also be used.
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. We used pencil-thin asparagus spears in this recipe, but you can use larger stalks; trim the tough ends before sauteeing.