Shelly's Recipe

ASPARAGUS GRATIN

Category: Asparagus

1 large shallot, finely chopped
2 tablespoon(s) olive oil, plus 2 teaspoons for every 2 tablespoons
2 slice(s) white bread
2 pound(s) asparagus, trimmed
3/4 teaspoon(s) salt
1/4 cup(s) Parmesan cheese, freshly grated
1 tablespoon(s) parsley, chopped
1 tablespoon(s) lemon juice
Lemon wedges (optional)

Preheat oven to 400 degrees F. In 1-quart saucepan, cook shallot in 2 tablespoons olive oil over medium-low heat until golden, about 6 minutes. Remove saucepan from heat; cool slightly.

Tear bread into small crumbs. Spread crumbs on jelly-roll pan and bake 3 to 6 minutes until golden.

In 12-inch skillet, heat 1 inch water to boiling over high heat. Add asparagus and 1/2 teaspoon salt; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 5 to 10 minutes until asparagus spears are tender; drain. Place asparagus in shallow, broiler-safe dish; drizzle with 2 teaspoons olive oil.

Preheat broiler if manufacturer directs. In medium bowl, toss bread crumbs with Parmesan cheese, parsley, lemon juice, shallot mixture, and 1/4 teaspoon salt. Sprinkle bread-crumb mixture over asparagus. Place dish in broiler 5 inches from source of heat; broil about 3 minutes or until lightly browned. Transfer to platter to serve, if you like. Serve with lemon wedges. Serves: 6