Asparagus Gratin

By Tufgrlz

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

Ingredients

• 2 lb. asparagus, trimmed and cut diagonally into 1 1/2" pieces.
• 2 Tbs. olive oil
• 2 Tbs. butter, cut into bits
• 1/2 cup finely chopped shallots (about 2 large)
• 4 slices firm white sandwich bread, cut into 1/4" pieces
• 1/2 cup pine nuts (1 1/2 oz)
• 1/4 tsp. black pepper
• 2 oz finely grated Parmigiano-Reggiano (1 cup)
• 1/2 tsp. salt
• 1/2 cup mascarpone cheese

Preparation

Step 1

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

Cook asparagus in a 5-6 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.

Meanwhile, heat oil and butter in a 12-inch 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 Parm-Reggiano, and 1/4 tsp. salt, tossing to combine.

Preheat boiler.

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

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