1/2 c. butter
2 lbs. asparagus, fresh
3/8 tsp. salt
1/2 c. bread crumbs
2 tbsp. parsley, finely minced
1 tbsp. shallots, minced
2 cloves garlic, peeled, minced
1/4 tsp. black pepper, freshly ground
2 tomatoes, sliced 1/4 inch slices

Melt butter in a small pan. Spoon off white foam that rises to the surface to clarify butter. Cook butter slowly to a deep golden brown. Snap the asparagus and peel the lower end of each spear with a paring knife. Place asparagus in a 10-12 inch skillet and add enough water to barely cover asparagus.

Sprinkle with a 1/4 teaspoon salt and bring water to a boil and cook asparagus, uncovered, until asparagus is tender, but crisp, approximately 5 minutes. Drain and place in cold water to "refresh" asparagus. Place on paper towels to dry.

Combine bread crumbs, parsley, shallots, garlic, 1/8 teaspoon salt and pepper. Butter a rectangular baking dish and arrange the asparagus spears alternating them with tomato slices in layers. Sprinkle bread crumb mixture over top and drizzle with brown butter. Broil 5-6 minutes until heated through and bread crumbs are lightly browned. Serves: 4-6.