Active Time

　　25 min

　　Total Time

　　25 min

　　No other vegetable signals spring like asparagus. In this recipe, it makes for a rich, creamy side dish that's beyond delicious. We love it with a simple roast chicken.

　　

Ingredients

Makes 6 side-dish servings

　　2 lb asparagus, trimmed and cut diagonally into 1 1/2-inch pieces

　　2 tablespoons olive oil

　　2 tablespoons unsalted butter, cut into bits

　　1/2 cup finely chopped shallots (about 2 large)

　　4 slices firm white sandwich bread, cut into 1/4-inch pieces

　　1/4 cup pine nuts (1 1/4 oz)

　　1/4 teaspoon black pepper

　　2 oz finely grated Parmigiano-Reggiano (1 cup)

　　1/2 teaspoon salt

　　1/2 cup mascarpone cheese

　　

Step 1

Butter a 2- to 2 1/2-quart shallow ceramic flameproof baking dish.

　　

Step 2

Cook asparagus in a 5- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, about 4 minutes. Drain in a colander, then transfer to baking dish and keep warm, tightly covered with foil.

　　

Step 3

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. Add bread and pine nuts and cook, stirring, until browned in spots, about 5 minutes. Transfer to a bowl and add pepper, 1/2 cup Parmigiano-Reggiano, and 1/4 teaspoon salt, tossing to combine.

　　

Step 4

Preheat broiler.

　　

Step 5

Toss warm asparagus with mascarpone, remaining 1/2 cup Parmigiano-Reggiano, and remaining 1/4 teaspoon salt until combined well.

　　

Step 6

Sprinkle bread-crumb mixture evenly over asparagus. Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minutes.