Asparagus Gratin

By tamalone

Ingredients

• 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

Details

Servings 6

Preparation

Step 1

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

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.

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.