1-1/2 lbs fresh asparagus
1 cup fresh bread crumbs
4 TBS unsalted butter
1 finely minced shallot
Freshly cracked black pepper
Kosher salt
Preheat oven to 400º; bring large pot water to boil.
Melt 2 TBS of the butter and toss with the breadcrumbs.
Add a pinch of salt and toast in a oven until tea colored.
Cook asparagus in abundant rapidly boiling water until al dente.
Toss quickly with shallots and remaining 2 TBS butter.
Fold in the crisp, warm bread crumbs, which should cling to spears.
Season with pepper.
Slide onto warm plates and serve instantly.
