How about asparagus tender stalks under a broiler while bathed in chicken broth, until just before browning , then turned over for another 2 1/2 minutes,
and the last minute under the broiler add a thin slice of smoked gouda so it lays melted over the stalks
and served while warm .
I may try that, though.. I wonder what I can use to sub for Gouda.. Maybe a smoked Emmentaler that melts easily and I may be able to eat.
/johnny