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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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:
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 |
Directions:
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. Transfer to a bowl and add pepper, 1/2 cup Parmigiano-Reggiano, and 1/4 teaspoon salt, tossing to combine.
4. Preheat broiler.
5. Toss warm asparagus with mascarpone, remaining 1/2 cup Parmigiano-Reggiano, and remaining 1/4 teaspoon salt until combined well.
6. Sprinkle bread-crumb mixture evenly over asparagus. Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minutes.
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