Directions:
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Butter a 2- to 2 1/2-quart shallow ceramic flameproof baking dish.
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Cook asparagus in a 5- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, about 4 minutes.
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Drain in a colander, then transfer to baking dish and keep warm, tightly covered with foil.
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Meanwhile, heat oil and butter in a 12-inch heavy skillet over high heat until foam subsides, then cook shallots, stirring occasionally, until pale golden, about 3 minutes.
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Add bread and cook, stirring, until browned in spots, about 5 minutes.
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Transfer to a bowl and add pepper, 1/2 cup Parmigiano-Reggiano, and 1/4 teaspoon salt, tossing to combine.
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Preheat broiler.
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Toss warm asparagus with remaining 1/2 cup Parmigiano Reggiano, and remaining 1/4 teaspoon salt until combined well.
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Sprinkle bread-crumb mixture evenly over asparagus.
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Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minutes.
Ingredients:
(Abbreviations: C = cup, tsp. = teaspoon, T= tablespoon, lb = pound, oz.= ounces, pkg = package, pt. = pint, qt. = quart)
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2 lb asparagus, Washed and trimmed
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2 tablespoons olive oil
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2 tablespoons unsalted butter, cut into bits
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1/2 cup finely chopped shallots (about 2 large)
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4 slices firm white sandwich bread, cut into 1/4-inch pieces
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1/4 teaspoon black pepper
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2 oz finely grated Parmigiano-Reggiano (1 cup)
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1/2 teaspoon salt
Asparagus Gratin
