13 hours ago
Tuesday, May 4, 2010
Since I roast asparagus weekly, I like to serve it up different ways so it doesn't get boring.
Got to keep it interesting. Sort of like marriage.
Who doesn't love crunchy buttery breadcrumbs?
This is easy and looks fancy.
Lay your asparagus on a sheet pan, woodsy ends trimmed.
Drizzle with a little olive oil and kosher salt,
Roast for 15-20 minutes at 400F, shaking the pan once or twice while roasting.
While the spears are roasting make the topping.
Slice 2 small shallots and saute them in a heavy skillet in olive oil.
Make some fresh breadcrumbs from a slice of firm white bread or brioche (better choice) and just about when the shallots are browning, place a pat of butter into the skillet.
Add the breadcrumbs and toss then with the shallots for another minute. They will be nice and toasted.
Take the shallot crumbs off the heat and set aside.
Remove the asparagus to a platter and pile breadcrumb mixture in the middle of the spears.