ASPARAGUS GRATIN
Ingredients:
2 lbs asparagus, 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
4 slices firm white bread, cut into 1/4 pieces
1/4 cup pine nuts
1/4 teaspoon black pepper
2 ozs (1 cup) finely grated parmigiano-reggiano cheese
1/2 teaspoon salt
1/2 cup mascarpone cheese
Directions:
- Butter a 2 to 2 1/2 qt. shallow ceramic flameproof baking dish.
- Cook asparagus in boiling salted water, uncovered until crisp-tender, about 4 minutes.
- Drain in a colander, then transfer to baking dish and keep warm. Cover with foil.
- Meanwhile, heat oil and butter in a 12 inch heavy skillet over high heat until foam subsides, then cook shallots, stirring occasionally, until pale and 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 c Parmigiano-reggiano, and 1/4 teaspoon salt, tossing to combine.
- Preheat broiler.
- Toss warm asparagus with mascarpone, remaining 1/2 c Parmigiano-Reggiano, and remaining 1/4 teaspoon 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.
Serves 4
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