Preheat your oven to 425°F (220°C) and spread the 0. 5 lb (8 oz / 227 g) of trimmed asparagus evenly across a baking tray.

Mix the 0. 5 cup (4 oz / 113 g) of melted salted butter, 1 tsp. (0. 1 oz / 2. 8 g) cayenne pepper, 0. 5 tsp. (0. 08 oz / 1. 4 g) salt, and 0. 5 tsp. (0. 08 oz / 1. 4 g) black pepper in a small bowl until fully combined.

Drizzle the spicy butter mixture generously over the asparagus and toss well with a spatula to ensure every stalk is evenly coated.

Scatter the 1 cup (4 oz / 113 g) of grated Monterey Jack cheese evenly over the top of the buttered asparagus.

Bake in the preheated oven for 15 minutes, or until the asparagus is tender and the cheese is melted and bubbling, then serve immediately.

Grate Your Own Cheese: Pre-shredded bagged cheeses contain anti-caking agents (like cellulose) that prevent them from melting smoothly. For that perfect, gooey cheese pull, buy a block of Monterey Jack and grate it yourself.

Adjust the Heat: One teaspoon of cayenne pepper delivers a fairly strong kick. If you are cooking for a crowd with milder palates, reduce the cayenne to ¼ or ½ teaspoon, or substitute it with smoked paprika for flavor without the burn.