With the Creole Catfish Cakes we had asparagus with Parmesan cheese, a recipe from Mark Bittman's How to Cook Everything cookbook.
Simply steam asparagus, which I usually do in the microwave. Put asapragus in a cold water bath to stop it from cooking, then lay in a single layer in a caserole dish. Top with a few pats of butter and some freshly grated Parmesan cheese.
Bake until cheese is good and melted.