Scrub, peel and rinse the asparagus and cook for 6-12 minutes in boiling water with 1 tbsp. butter, some sugar and lemon juice.
Cut gorgonzola into slices. Preheat oven to 200°C. Pour off asparagus and arrange on a plate and cover the ends with gorgonzola. Gratinate in oven for about 4 minutes.
Halve tomatoes, remove seeds and dice them. Heat the rest of butter, add tomatoe cubes and parsley. Sautée for 3 minutes, season to taste with salt and pepper and cover asparagus with them.