Asparagus Tops with Cheese

Scrape some medium-sized asparagus; cut them into quarter of an inch lengths, cook in salted water, keeping them slightly hard, drain and put them into a sautoir with butter, and toss for a few moments over the fire to evaporate all the moisture. Drain off the butter, season and dress on a vegetable dish; cover the surface with freshly kneaded butter, into which mix as much grated parmesan as the butter can absorb; salt; if found necessary, adding a little cayenne pepper; push into a hot oven, and serve as soon as it browns.