Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.

Rinse, then peel asparagus (note that white asparagus always needs to be peeled because of its fibrous peel). Cut off bottom ½-inch of each stalk.

Bring a large skillet or saucepan of salted water to boil. The pan needs to be large enough to fit the asparagus spears.

Turn down heat slightly, add asparagus, and simmer for around 20 minutes. You should be able to easily pierce the asparagus stalks with a knife when they are fully cooked.

Drain carefully, as the asparagus tips are delicate, and pat dry with a paper towel. Place in the bottom of a gratin dish or tart pan.

While the asparagus is cooking, heat heavy cream in small saucepan over medium-high heat.

Let it simmer for 10 minutes, stirring frequently, until it begins to thicken.

Let cool for a few minutes, then stir in salt, pepper, and 1 tablespoon of grated Parmesan cheese.

Spread sauce gently over asparagus using rubber spatula, then sprinkle with crumbled roquefort cheese.

Sprinkle with remaining tablespoon of parmesan cheese and 2 tablespoons of panko breadcrumbs. Sprinkle with cracked black pepper.

Bake for 20 min, until starting to brown. If after 20 minutes, you’d like more browning on the top, turn on the broiler and place a rack a few inches from the heat source. Move gratin dish to this rack and broil for a minute or so, until fully browned.