Instructions: In a 6-quart sauce pan, boil 3 quarts of water and add 2 tablespoons salt. Blanch asparagus until tender, about 2 1/2 minutes, and refresh in an ice water bath. Drain and pat dry.

Heat olive oil to just smoking over medium heat. Add bread crumbs, garlic, and paprika and toss quickly to cook to dark golden brown and remove immediately. Season bread crumbs with salt and pepper. Place asparagus in an ovenproof dish and top with crumbs mixture. Sprinkle cheese over top and place under broiler until toasted. Remove, spritz with vinegar and serve.

This recipe yields 4 servings.

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