Asparagus and Potato Gratin
Ingredients
- 2 cups coarse fresh bread crumbs (from 3 large slices rustic bread)
- 4 teaspoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 small bunch asparagus (about 12 ounces), trimmed
- 4 medium white- or red-skinned potatoes (about 1 ½ pounds), peeled and cut into ½-inch slices
- 2 tablespoons unsalted butter
- 3 tablespoons unbleached all-purpose flour
- 1 ¼ cups whole milk
- 4 ounces fresh goat cheese, crumbled
- ¼ cup grated Pecorino Romano (1 ounce), plus more for serving
- 6 thin slices prosciutto
- Chive blossoms, for serving (optional)
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