1 ounce Parmigiano-Reggiano, finely grated (about ½
cup)
1 pound asparagus, tough bottoms trimmed, stalks peeled
if desired
1 tablespoon extra-virgin olive oil
1 lemon, cut into wedges
Preheat the broiler to high. Add the bread, 1 tablespoon
of the butter, a pinch of salt, and a few grinds of pepper
to a food processor and pulse until coarse crumbs are
formed.
- Melt the remaining tablespoon of butter in a 12-inch
skillet over medium-high heat. Add the bread crumbs and
cook, tossing and stirring occasionally, until golden
brown and crisp, about 5 minutes. Transfer to a medium
bowl, add the Parmesan, and toss to combine. Season to
taste with salt and pepper if necessary and set aside. - Arrange the asparagus in a single layer in a foil-lined
broiler pan or rimmed baking sheet. Drizzle with the oil
and shake to coat evenly. Sprinkle with salt and pepper.
Broil 2 inches from the heating element until tender and
well charred, about 8 minutes. Sprinkle with the bread
crumbs and serve with the lemon wedges.