Asparagus Provencale - cooking recipe

Ingredients

1/2 c. (1 stick) butter
2 lb. asparagus
1/4 tsp. plus 1/8 tsp. salt, divided
1/2 c. bread crumbs
2 Tbsp. finely minced parsley
1 Tbsp. minced shallots
2 garlic cloves, peeled and minced
1/4 tsp. freshly ground black pepper
2 tomatoes, sliced into 1/4-inch slices

Preparation

Melt butter in a small saucepan; spoon off the white foam that rises to the surface to clarify the butter.
Cook slowly to a deep golden brown.
Snap the asparagus and peel the lower part of each spear with a vegetable peeler or small sharp knife.
Place the asparagus in a 10 to 12-inch skillet or saute pan.
Add water to barely cover it and sprinkle with 1/4 teaspoon salt.
Gently boil the asparagus, uncovered, until it is tender-crisp when pierced with the tip of a small sharp knife, about 5 minutes.
Drain and refresh the asparagus under cold water.
Drain the spears on paper towels and dry them thoroughly.