Place the asparagus on a large cutting board and line up the ends with your hands, then use a chef’s knife to cut about 1 to 2 inches off the tough bottoms so only tender stalks remain.​

Rinse the trimmed asparagus under cool running water in the sink, then dry the spears completely with a clean kitchen towel or paper towels so they roast instead of steaming in the baking dish.​

Place the dry asparagus in a 9×13 inch baking dish with your hands and line the spears up in a single layer so they lie side by side.

Drizzle 1 tbsp olive oil over the asparagus with a measuring spoon, then sprinkle ½ tsp kosher salt and ¼ tsp black pepper evenly on top and toss the spears right in the dish with your hands or tongs until they look lightly coated and glossy.​

Add 1 large egg and ¼ cup heavy cream to a medium mixing bowl and whisk with a whisk until the mixture looks smooth and pale.

Crumble 3 oz Gorgonzola into the bowl with your hands or a spoon, then add ¼ tsp kosher salt and ⅛ tsp black pepper, and stir with the whisk or a spoon so the cheese spreads through the egg and cream while still leaving some small chunks.​

In a separate small bowl, combine ¼ cup plain breadcrumbs, 2 tbsp grated Parmesan, and 1 tbsp melted butter using a spoon until the crumbs look evenly moistened and slightly clumpy.​

Pour the Gorgonzola egg mixture evenly over the asparagus in the baking dish, using the spoon to push cheese pieces so they sit across the top of the spears.

Sprinkle the buttered breadcrumb mixture in an even layer over the surface using your fingers or the spoon so it covers most of the Gorgonzola and asparagus.

Set an oven rack in the upper third of the oven using oven mitts, leaving enough space for the baking dish under the broiler, then preheat the broiler to high.​

Slide the baking dish onto the upper rack with oven mitts and broil for 8 minutes, until the crumbs look golden, the Gorgonzola is bubbling, and the asparagus tips show slight browning.

Take the baking dish out of the oven with oven mitts and set it on a heat-safe surface, then let it rest for 4 minutes so the egg layer finishes setting and the topping firms slightly.

Use tongs and a large spoon to lift portions of asparagus with the cheesy crumb topping onto plates, keeping the crust on top of the spears, and serve hot as an Italian side dish next to steak, roast chicken, or pork.​