Snap off tough end of each spear, then peel the lower portion, exposing the tender white interior, leaving the top three inches green. Steam the spears over boiling water until just barely tender, about 3 minutes. Brush a baking sheet with olive oil and arrange the stalks on the sheet in four groups, placing 2 spears on top of 2 spears, facing opposite direction. Brush the spears with olive oil. Sprinkle 1 tablespoon of cheese on each group of stalks. Broil about 4 inches from the heat source for 3 minutes, until the cheese is bubbly and lightly browned. Serve immediately.

This recipe serves two or four as a side dish. We sometimes double or triple the recipe and serve the asparagus as an appetizer with crusty French bread.