Farfalle with Asparagus, Roasted Shallots and Blue Cheese

(103) Course Main Dishes

Ingredients in this Recipe

1 1/2 pounds farfalle (bow tie) pasta
1 1/2 pounds medium shallots (about 24), peeled, halved lengthwise
1 cup fresh breadcrumbs made from French bread
1 pound creamy blue cheese (such as Saga blue or Gorgonzola), cut into 1/2 inch pieces
2 pounds thin asparagus, trimmed, cut diagonally into 11/2 inch pieces
4 tablespoons olive oil

See Full Recipe at Epicurious