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Peel the asparagus and cut off the ends. Blanch in boiling salt water for about 12 minutes.
Drain the asparagus and spread in a baking dish. Melt the butter and mix with the herbs. Pour the butter over the asparagus. Rinse and slice the tomatoes. Spread the tomato slices over the asparagus. Season the cream with salt and pepper and pour over the vegetables. Sprinkle with grated cheese and breadcrumbs. Bake for 15-20 minutes at 200°C (approximately 400°F). Remove from the oven and serve immediately.