InternetMom13

Serves 6.

• 1 large shallot, finely chopped
• 2 tablespoons plus 2 teaspoons olive oil
• 2 slices white bread
• 2 pounds asparagus, trimmed
• ¾ teaspoon salt
• ¼ cup freshly grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 tablespoon fresh lemon juice
• Lemon wedges (optional)

1. Preheat oven to 400 degrees Fahrenheit. In a one-quart saucepan, cook shallot in 2 tablespoons oil over medium-low heat until golden, about 6 minutes. Remove saucepan from heat; slightly.

2. Tear bread into small crumbs. Spread crumbs on jelly-roll pan and bake until golden, 3 to 6 minutes.

3. In 12-inch skillet, heat 1 inch of water to boiling. Add asparagus and ½ teaspoon salt; heat to boiling. Reduce heat to medium-low and simmer, uncovered, until asparagus spears are tender, 5 to 10 minutes; drain. Place asparagus in shallow, broiler-safe dish; drizzle with remaining 2 teaspoons oil.

4. Preheat broiler (if manufacturer suggests). In medium bowl, toss breadcrumbs with Parmesan, parsley, lemon juice, shallot mixture, and remaining ¼ teaspoon salt. Sprinkle breadcrumb mixture over asparagus. Place dish in broiler 5 inches from heat source; broil until lightly browned, about 3 minutes. Transfer platter and serve with lemon wedges, if you like.