1 1/2 pounds thin asparagus, washed and trimmed

Extra Virgin olive oil

1 teaspoon EACH salt and pepper

3 cups fresh bread crumbs (I put day old French bread in the food processor)

2/3 cup grated Gruyere cheese

1/2 teaspoon red pepper flakes

1/2 teaspoon granulated garlic

4 tablespoons melted butter

2 tablespoons heavy cream

Lemon wedges

Preheat oven to 400 degrees F.  Arrange asparagus in a single layer close together on a baking pan.  Drizzle with a little olive oil and season with salt and pepper.  Roast about 12 minutes, or until al dente.

Meanwhile, in a medium bowl, mix together bread crumbs, Gruyere, red pepper flakes and garlic.  Using your hands, generously top the roasted asparagus with the bread crumbs.  Combine the melted butter with the cream and drizzle that over the top of the breadcrumbs.  To make sure the breadcrumbs are lightly moistened, drizzle on a little more olive oil.  Return to oven and roast another five minutes, until lightly browned on top.  Serves 6.