Asparagus Gratin...fancy and Good!

Ingredients

• 2 lbs 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 shallot (about 2 large)
• 4 slices firm white bread, cut into 1/4-inch pieces
• 1/4 cup pine nuts (1 1/4 oz)
• 1/4 teaspoon black pepper
• 2 ounces finely grated parmigiano-reggiano cheese (1 cup)
• 1/2 teaspoon salt
• 1/2 cup mascarpone cheese

Directions

1. 1

   Butter a 2- to 2 1/2-quart shallow ceramic flameproof baking dish.

2. 2

   Cook asparagus in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 4 minutes.

3. 3

   Drain in a colander, then transfer to baking dish and keep warm, tightly covered with foil.

4. 4

   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.

5. 5

   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.

6. 6

   Preheat broiler.

7. 7

   Toss warm asparagus with mascarpone, remaining 1/2 cup Parmigiano-Reggiano, and remaining 1/4 teaspoon salt until combined well.

8. 8

   Sprinkle bread-crumb mixture evenly over asparagus. Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minutes.