In Switzerland, this simple but classic Swiss dish is called Asperges à la Gruyère. The recipe comes from Betty Crocker's International Cookbook. For frozen asparagus, use 2 (10-oz) packages and rinse under cool water to separate, then drain well.
Swiss Asparagus Casserole is the perfect dish for the spring. Fresh asparagus comes in an abundance, and it tastes so good. This casserole combines Swiss cheese, asparagus, Panko breadcrumbs, to make for a rich casserole. Looking for a dish to bring to a pot luck, this may be the right dish for you.
Adapted from Kitchen of Light. The original used unsalted butter, but I prefer salted. If you do use unsalted butter, adding a pinch of salt might be a good idea. I do not recommend a nonstick pan for this dish.