Preheat oven to 375 degrees F. Line a baking sheet with non-stick aluminum foil or parchment paper. If using a baking dish, butter or oil the inside of the dish.
Wash the asparagus and snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer on the prepared baking sheet or in the prepared baking dish.
Sprinkle the asparagus with salt and pepper and then drizzle olive oil over the top. Top with the grated cheese and chopped red chile peppers.
Bake the asparagus in the oven until tender, approximately 10 to 12 minutes, depending on the thickness of the asparagus spears and until the desired tenderness. Asparagus is best when it turns bright green and is still a bit crunchy. Remove from oven and serve.
Makes 4 servings.
* Select bright green asparagus with closed, compact, and firm tips. Also look for cut ends that are not dry. Select asparagus stalks that are about the same thickness so cooking will be uniform. Thickness does not influence quality. If the tips are slightly wilted, freshen them up by soaking them in cold water.
Baked Asparagus with Swiss Gruyere Recipe: https://whatscookingamerica.net/karencalanchini/bakedasparagus-gruyere.htm