4 Tbsp. butter 2-lbs. (approximately) asparagus, washed and tough ends removed 1 c. milk 1 tsp. cornstarch mixed with 2 Tbsp. cold water 1 c. (4-oz.) Gouda Cheese (plain or smoked), shredded 1 c. (4-oz.) Wisconsin Muenster, shredded 1 tsp. salt 1 c. coarse breadcrumbs 1/2 c. (2-oz.) grated Wisconsin Asiago cheese 1/4 tsp. freshly ground black pepper
Preheat oven to 425° F. Grease a 9x9-inch glass baking dish with 1 tablespoon of butter. Arrange the asparagus in the baking dish. Gently simmer milk over medium heat. Stir in the cornstarch mixture to thicken slightly. Add the Gouda and Muenster cheeses and whisk in until smooth and creamy; season with the salt. Pour the cheese sauce over the asparagus. Melt the remaining 3 tablespoons butter. Toss with the breadcrumbs, Asiago and pepper. Sprinkle over the asparagus mixture. Bake for 20-25 minutes or until bubbly and lightly browned.