Instructions: Preheat oven to 400 F. In 1 quart saucepan, heat 2 tablespoons olive oil over medium low heat. Add shallot; cook about 6 minutes, until golden. Remove from heat.

In blender, process bread to fine crumbs; or tear bread into small crumbs. Spread crumbs in jello-roll pan; bake 3 to 6 minutes, until golden. Set aside.

In a 12 inch skillet, in 1 inch boiling water, heat aspargus and 1/2 teaspoon salt to boiling over high heat. Reduce heat to medium- low and simmer, uncovered, 5 to 10 minutes, just until aspargus are tender, drain. Place aspargus in shallow broiler- safe dish; drizzle with remaining 2 teaspoos oil.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.