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 inches from the heating element until tender and well charred, about minutes Sprinkle with the bread crumbs and serve with the lemon wedges ROASTED BRUSSELS SPROUTS AND SHALLOTS NOTE: This recipe is easily doubled to serve a large crowd Use two rimmed baking sheets with the oven racks in the lower- and upper-middle positions Rotate and swap the trays halfway through cooking ... large crowd Use two rimmed baking sheets with the oven racks in the lower- and upper-middle positions Rotate and swap the trays halfway through cooking