Asparagus with Gorgonzola

1 3/4 pounds of asparagus, woody ends trimmed
7 ounces Gorgonzola dolce, sliced
4 tablespoons of unsalted butter, melted
Salt to taste

Preheat the oven to 400 degrees Fahrenheit.

Cut the asparagus stalks to equal length, and boil them briefly in lightly salted water until they are bright green.

Dry the asparagus. Place them in a baking dish and cover with the Gorgonzola. Pour the melted butter over the cheese.

Bake until the cheese is melted and lightly browned, maybe 10 minutes.

Serve.