Asparagus Provencale

• 1/2 c. (1 stick) butter
• 2 lb. asparagus
• 1/4 tsp. plus 1/8 tsp. salt, divided
• 1/2 c. bread crumbs
• 2 Tbsp. finely minced parsley
• 1 Tbsp. minced shallots
• 2 garlic cloves, peeled and minced
• 1/4 tsp. freshly ground black pepper
• 2 tomatoes, sliced into 1/4-inch slices

1. Melt butter in a small saucepan; spoon off the white foam that rises to the surface to clarify the butter.
2. Cook slowly to a deep golden brown.
3. Snap the asparagus and peel the lower part of each spear with a vegetable peeler or small sharp knife.
4. Place the asparagus in a 10 to 12-inch skillet or saute pan.
5. Add water to barely cover it and sprinkle with 1/4 teaspoon salt.
6. Gently boil the asparagus, uncovered, until it is tender-crisp when pierced with the tip of a small sharp knife, about 5 minutes.
7. Drain and refresh the asparagus under cold water.
8. Drain the spears on paper towels and dry them thoroughly.

butter, asparagus, salt, bread crumbs, parsley, shallots, garlic, freshly ground black pepper, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=383172 (may not work)