I love fresh asparagus and I'm always looking for different ways to prepare it. This is very rich and if you don't like a lot of salt you may want to use only one-half of the onion soup mixture. Our tastes run on the "heavy salted" side so we like to sop up the left-over juice with a piece of crusty french bread. If you like a lot of cheese feel free to increase the mozzarella to 1/2 cup or to taste. Watch closely while in the oven to make sure it doesn't burn. The onion/butter mixture is enough for 2 pounds but you can refrigerate the remainder for another time. I even cut the amount back to 2 Tbsp of butter mixture dribbled over one pound and found it was plenty - it's all personal preference.