READY IN: 30minsYIELD: 1 dish
2lbsasparagus, trimmed and cut diagonally into 1 1/2-inch pieces
2tablespoonsunsalted butter, cut into bits
1⁄2 cut finely chopped shallot, about 2 large
4slices firm white bread, cut into 1/4-inch pieces
1⁄4 cuppine nuts
1⁄4 teaspoonground black pepper
1cup finely grated parmigiano-reggiano cheese
1⁄2 cupmascarpone cheese
Serving Size: 1 (198) g
Servings Per Recipe:6
Calories from Fat 150 g 61 %
Total Fat 16.7 g 25 %
Saturated Fat 5.8 g 29 %
Cholesterol 19.8 mg 6 %
Sodium 527.2 mg 21 %
Total Carbohydrate16.2 g 5 %
Dietary Fiber 3.7 g 14 %
Sugars 3 g 12 %
Protein 10.8 g 21 %
Butter a 2 to 2 1/2 quart shallow ceramic flameproof baking dish.
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.
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 cu Parmesan, and 1/4 teaspoon salt, tossing to combine.
Toss warm asparagus with mascarpone, remaining 1/2 cup Parmesan, and remaining 1/4 teaspoon salt 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.
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