- 1 1/2 pounds medium shallots (about 24), peeled, halved lengthwise
- 4 tablespoons olive oil
- 1 cup fresh breadcrumbs made from French bread
- 1 1/2 pounds farfalle (bow-tie) pasta
- 2 pounds thin asparagus, trimmed, cut diagonally into 11/2-inch pieces
- 1 pound creamy blue cheese (such as Saga blue or Gorgonzola), cut into 1/2-inch pieces
- Preheat oven to 375°F. Toss shallots with 2 tablespoons oil on baking sheet; spread in single layer. Sprinkle with salt and pepper. Bake until tender and golden brown, stirring occasionally, about 35 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.)
- Cook pasta in large pot of boiling salted water 10 minutes. Add asparagus; cook until asparagus is crisp-tender and pasta is tender but still firm to bite, about 4 minutes. Drain pasta and asparagus. Transfer to large bowl. Immediately add blue cheese and shallots. Toss until cheese melts and pasta is well coated. Season with salt and pepper. Transfer to bowls. Sprinkle with breadcrumbs.