Ingredients
3/4 pounds medium shallots (about 12), peeled, halved lengthwise
2 tablespoons olive oil
1/4 cup Whole Foods breadcrumbs
1 pound farfalle (bow-tie) pasta
1 pound thin asparagus, trimmed, cut diagonally into 1/2-inch pieces
1/2 pound room temperature creamy blue cheese (such as Saga blue or Gorgonzola), cut into 1/2-inch pieces
Preparation
Preheat oven to 375°F. Toss shallots with 1 tablespoon oil on baking sheet; spread in single layer. Sprinkle with salt and pepper. Bake until tender and golden brown, stirring occasionally, about 30 minutes.
Stir 2 tablespoons oil and breadcrumbs in skillet over medium heat until crumbs brown, about 4 minutes. (Shallots and crumbs can be made 8 hours ahead. Cover separately; keep at room temperature.)
Toss asparagus with salt, pepper and olive oil and roast at 425F for 4 minutes
Cook pasta in large pot of boiling salted water 10 minutes. Drain pasta.
Combine all ingredients - except the breadcrumbs - in large bowl. Toss until cheese melts and pasta is well coated. Season with salt and pepper. Transfer to bowls. Sprinkle with breadcrumbs.
