b'Broiled AsparagusNICK STELLINOServes 4 to 6 2 pounds fresh asparagus Ice water, for cooling the asparagus1 tablespoon Pompeian Extra Virgin Olive Oil2 small shallots, chopped2 tablespoons sundried tomatoes packed in olive oil, chopped1 tablespoon grated Parmesan cheese (optional) Salt and pepper to tastePeel the stalks of the asparagus using a potato peeler, then trim the bottom 2 inches of each stalk.Cook the trimmed asparagus in a pot of boiling water for 5 minutes. Place the cooked asparagus in a bowl of ice water and let it cool for at least 5 minutes. Preheat the broiler.In a saut pan, cook the extra virgin olive oil over high heat for 1 minute. Add the shallots and sundried tomatoes, and reduce the heat to medium. Cook for 3 more minutes, stirring well, until the shallots are soft.Take the asparagus stalks out of the cold water, dry them with a clean kitchen towel, and place them in an oven-safe casserole. Pour the shallot-sundried tomato mixture over them and mix well.Place the casserole under the broiler for 2 to 3 minutes until the asparagus is warmed through and the topping has started to brown.Place on a serving tray, sprinkle with the optional Parmesan cheese, add salt and pepper to taste, and bring to the table.30'