Four 1/2-inch-thick slices sourdough or any Italian country-style bread
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 garlic clove
1 tablespoon freshly grated Parmigiano-Reggiano cheese
1 1/2 lb medium asparagus (24), trimmed
2 tablespoons extra-virgin olive oil or butter
Kosher salt and pepper
1. Preheat the broiler.
2. Cut the slices in half and brush both sides with a generous amount of olive oil. Season both sides with salt and pepper.
3. Broil the bread, turning once, until lightly browned on both sides.
4. Gently rub 1 side of the toasts with garlic, sprinkle with cheese, and serve.
5. Place asparagus in a flat row with olive oil in large skillet; season with kosher salt and pepper. Sauté over medium-high heat until tender, approximately 3 to 5 minutes.