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1
Preheat the oven to 500F; while its preheating, put the bread in there and check it frequently until it is lightly toasted and dry.
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2
Coarsely grind or grate the bread and cheese together (a small food processor is perfect for this)if possible, keep the crumbs from becoming as fine as commercial bread crumbs.
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3
Rinse the asparagus and break off the woody ends.
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4
Lay them in a baking dish that will accommodate them in two or three layers.
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5
Toss with bits of the butter and/or oil, sprinkle lightly with salt and pepper, and put in the oven.
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6
Roast for 5 minutes, then shake the pan to redistribute the butter or oil.
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7
Roast for another 5 minutes, then test the asparagus for doneness by piercing a spear with the point of a sharp knife; it is done when the knife enters the asparagus but still meets a little resistance.
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8
You can prepare the recipe in advance up to this point up to a couple of hours before serving; allow the asparagus to sit at room temperature during that time.
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9
Turn on the broiler and put the rack as close as possible to the heating element.
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10
Sprinkle the asparagus with the crumbs and carefully brown the topit will take only a minute or two.
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11
Serve the asparagus hot or at room temperature.
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12
Roast Asparagus with Soy and Sesame: Omit the bread and cheese.
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13
Use 1 tablespoon peanut oil in place of the olive oil or butter.
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14
Halfway through the roasting, add 1 tablespoon soy sauce to the asparagus.
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15
Top with about 2 tablespoons sesame seeds; run under the broiler until they begin to pop, about 1 minute.
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16
Finish with a sprinkling of soy sauce, just a teaspoon or two.
