Ingredients
-
2
-
2
-
2
-
1/2
-
4
-
1/4
-
1/4
-
2
-
1/2
-
1/2
-
-
-
-
-
Directions
Asparagus Gratin fancy and Good!, No other vegetable signals spring like asparagus In this recipe, it makes for a rich, creamy side dish that’s beyond delicious We love it with a simple roast chicken Please note: this is an adopted recipe and I hope to make it soonest If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION:Italy , Simple to make and tasty too – can’t beat that combination for an excellent dinner Thanks for sharing!
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Steps
|
1
Done
|
Butter a 2- to 2 1/2-Quart Shallow Ceramic Flameproof Baking Dish. |
|
2
Done
|
Cook Asparagus in a 5- to 6-Quart Pot of Boiling Salted Water, Uncovered, Until Crisp-Tender, About 4 Minutes. |
|
3
Done
|
Drain in a Colander, Then Transfer to Baking Dish and Keep Warm, Tightly Covered With Foil. |
|
4
Done
|
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
Done
|
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
Done
|
Preheat Broiler. |
|
7
Done
|
Toss Warm Asparagus With Mascarpone, Remaining 1/2 Cup Parmigiano-Reggiano, and Remaining 1/4 Teaspoon Salt Until Combined Well. |
|
8
Done
|
Sprinkle Bread-Crumb Mixture Evenly Over Asparagus. Broil 5 to 7 Inches from Heat Until Topping Is Golden Brown, 1 to 2 Minutes. |
