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1
Preheat oven to 350 degrees.
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2
In a medium saucepan, combine the cream, shallots and wine.
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3
Place over medium heat and simmer until reduced by half, 20 to 30 minutes.
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4
Spread pecans on a baking sheet and bake, stirring once or twice, until toasted, 10 to 15 minutes.
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5
Meanwhile, place a skillet over low heat, add panko, and stir until golden brown, about 5 minutes.
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6
Remove from heat and set aside to cool.
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7
When pecans are toasted, remove from oven and set aside to cool.
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8
Increase oven temperature to 400 degrees.
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9
When the pecans are cool, place in a blender and chop for a few seconds until coarsely ground.
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10
Mix with panko and set aside.
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11
In a mixing bowl combine asparagus, reduced cream, fontina, and Parmigiano Reggiano.
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12
Mix well and place in a gratin dish that is about 10 inches long and 4 inches wide, or an other shallow, ovenproof baking dish.
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13
Bake until asparagus are tender, the sauce is bubbling and the top is turning golden, 6 to 10 minutes.
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14
Remove from oven and top with pecan-bread crumb mixture.
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15
In a separate bowl, mix the endive and radicchio with olive oil, lemon juice, and salt and pepper to taste.
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16
Spread over the top of the asparagus gratin.
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17
Serve hot.
