Tomato Gratin with White Asparagus
Peel asparagus well. Bring a pot of water to a boil and add salt, lemon juice and butter. Add asparagus and cook until softened. Rinse tomatoes, remove core and cut into slices. Divide tomato slices among four ovenproof plates, overlapping as needed to cover bottom of dish. Season with pepper. Remove asparagus from the boiling water, drain and place 3 stalks on top of each plate.
Place small flakes of herb butter on asparagus. Tear cheese into small pieces divide evenly over each plate. Bake on the top rack of an oven preheated oven to 200°C (approximately 400°F), until cheese melts, about 5 minutes. Serve garnished with rosemary sprigs.