ROASTED ASPARAGUS WITH PARMIGIANO-REGGIANO CRUMBS

As the asparagus roasts, the crumb topping turns crunchy and golden. I use fresh bread crumbs made from the interior of a day-old loaf of bread, but if you're a fan of panko—the crisp, light, large bread crumbs from Japan, now available in most supermarkets—use it, but crush them slightly for a finer consistency. Because they are dried, the panko crumbs are crispier than conventional freshly made crumbs.

Cook Time: 20 minutes
Serves: 4

2	tablespoons extra-virgin olive oil
1	cup coarse bread crumbs from day-old Italian bread, crusts removed (see headnote)
¼	cup grated Parmigiano-Reggiano
1	garlic clove, grated
1–1½	pounds asparagus, peeled if large
	Freshly ground black pepper

1. Preheat the oven to 400°F. Brush a baking sheet with 1 tablespoon of the oil.
2. Toss the bread crumbs, cheese and garlic in a bowl until blended. Drizzle with the remaining 1 tablespoon oil and blend with your fingertips or a fork until the crumbs are moistened with the oil.
3. Spread the asparagus on the baking sheet. Add a generous grinding of black pepper and turn to coat with oil. Arrange the asparagus side by side in a tight line and sprinkle the crumb mixture on top, pressing it into the asparagus.
4. Roast, without disturbing, until the asparagus is tender and the crumbs are browned and crisp, 12 to 18 minutes. Serve at once.

To Make Fresh Bread Crumbs
Slice off the hard crusts from a firm, but not dry, day-old loaf of rustic bread. Cut the bread into ½-inch cubes and pulse in a food processor to medium-fine consistency. Make extra and keep in the freezer for another day.

---

Make a Meal

Serve with Cannellini Ragout with Leeks, Green Beans and Orange ([>]), Artichoke and Potato Stew with Black Olives and Tomatoes ([>]) or Lentil and Shiitake Ragout with Green Beans ([>]).

---