Preheat oven to 400°F. In 1 qt saucepan, heat 2 tb 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" skillet, in 1" boiling water, heat aspargus and 1/2 ts 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 ts oil.
