Asparagus with Cambozola Sauce

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1 1/2 pounds asparagus, ends trimmed and peeled

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

2 cloves minced garlic

1/2 cup heavy cream

Gray salt and freshly ground black pepper

1/4 pound Cambozola cheese, broken into pieces

1 teaspoon finely chopped thyme leaves

1/2 loaf day-old bread, cut into cubes