Croutons With Asparagus

Preparation:

Preparation: Boil the frozen asparagus tips in boiling salted water and drain them well (if you have purchased fresh asparagus, wash them carefully and cook them upright in a saucepan, tied in bunches, after trimming the stem, so that are all the same height). When the asparagus is cooked, let it flavor in a large saucepan with a knob of butter, turning it gently once. In another pan, fry the slices of bread without the crust with 50 g of butter; let them brown on one side only, let the sauce drip off, then place them in a large buttered pan. Distribute the asparagus (which you will have cut the same length as the slices of bread) and sprinkle with both grated cheeses and a few knobs of butter. Place the pan in the oven at moderate heat and leave it for about 15 minutes, so that the cheese can brown.