3tablespoonsonion butter, see recipe below, softened
2tablespoonsextra-virgin olive oil
for the Onion Butter
For the onion butter
1 1/2sticks unsalted butter, softened
Heat the oven to 400 degrees
In a large bowl, combine the onion butter, salt, lemon zest, 1 tablespoon olive oil and garlic. Stir well. Add shrimp and asparagus to the mixture and stir well to combine.
In a small bowl, toss breadcrumbs with 1 tablespoon extra-virgin olive oil.
Place shrimp mixture into a large gratin dish (or a shallow glass baking dish). Add the white wine and then top with breadcrumbs and parmesan cheese. Bake 15-20 minutes or until the shrimp is cooked and the top is browned.
For the Onion Butter
Place onions in food processor. Puree. Add butter. Puree until combined. Scrape sides of bowl as needed.
Store in airtight container or plastic wrap in the fridge for up to one week.
If you are pressed for time do not make the onion butter. Use unsalted butter. Also chop up 1/2 a shallot and throw it into the shrimp mixture.