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Place the asparagus in a large pan (asparagus should fit in one layer) and cover with water by about 2-inches.
Cook until the asparagus is tender, but not soft, about 5 minutes.
Remove the asparagus (reserve the cooking water) and plunge in an ice water bath to stop the cooking.
Cut asparagus into 1-inch pieces, reserving the spear tips separately.
Measure the reserved asparagus cooking liquid and pour into a large pot.
Add enough beef broth to make 7 cups of total liquid.
Remove from the heat and stir in the salt, pepper and cheese.
Serve immediately garnished with the reserved asparagus tips.