Recipe from Sharon Logan of OH

1 or 2 cans of Jolly Green Giant Asparagus
1/2 stick of butter
1/4-1/2 C. parmesan cheese

Preheat oven to 325 degrees. Drain most of the liquid off of the asparagus. Lay in rows on the bottom of a 9" X 9" pan and cover with cheese. Dot the cheese with slices of cold butter. Bake for twenty minutes, or until the cheese starts to brown.