Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   salt
  24                    jumbo asparagus
   3      tablespoons   extra-virgin olive oil
   4      slices        fresh baguette - -- (1" thick), ground
                        -- to
                        bread crumbs in food processor
   2                    garlic cloves -- finely minced
   1      tablespoon    sweet paprika
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   3      tablespoons   freshly-grated cadiz cheese
                        (or any hard -- aged goat cheese)
   2      tablespoons   sherry vinegar

Preparation:

In a 6-quart sauce pan, boil 3 quarts of water and add 2 tablespoons salt. Blanch asparagus until tender, about 2 1/2 minutes, and refresh in an ice water bath. Drain and pat dry. Heat olive oil to just smoking over medium heat. Add bread crumbs, garlic, and paprika and toss quickly to cook to dark golden brown and remove immediately. Season bread crumbs with salt and pepper. Place asparagus in an ovenproof dish and top with crumbs mixture. Sprinkle cheese over top and place under broiler until toasted. Remove, spritz with vinegar and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B08)