Baked shaved asparagus with parmesan and breadcrumbs

Ingredients:

• 1 bunch of large asparagus (can be substituted with Brussels sprouts)
• Extra virgin olive oil
• Half a ciabatta, cut into cubes
• 2 cloves garlic, grated
• 2 tbsp grated Parmesan cheese + extra for serving

Preparation:

1. Preheat oven to 260°C.
2. Trim the tough ends of the asparagus. Use a vegetable peeler to slice the asparagus into long strips (if using Brussels sprouts, shred them thinly).
3. In a large bowl, gently toss the chopped asparagus with 2 tablespoons of olive oil and a few pinches of salt and black pepper. Place the asparagus mixture in a 12-inch cast-iron skillet and form a nest. Bake until the vegetables are lightly browned and tender, about 3 minutes.
4. Meanwhile, heat 1/4 cup olive oil in a large skillet over medium-high heat. Once hot, add the cubed bread and toss to coat. Let the bread toast evenly, stirring frequently, for 3–5 minutes.
5. Remove the pan from the heat and stir in the garlic to flavor the butter and bread. Transfer the bread from the pan to a cutting board and roughly chop it. Sprinkle with grated Parmesan and black pepper to taste. Sprinkle the asparagus with breadcrumbs and Parmesan.