Asparagus Gratin

1/2 cup milk
2 shallots, finely chopped
1/4 cup dry white wine, such as Chenin Blanc or Sauvignon Blanc
1/4 cup panko bread crumbs
1 bunch fresh spring asparagus, cut into 1/2-inch slices
1/8 cup grated fontina cheese
1/8 cup grated Parmigiano Reggiano
Extra virgin olive oil, as needed
Fresh lemon juice, as needed
Salt and freshly ground black pepper.
Set oven temperature to 400 degrees.
4. In a mixing bowl combine asparagus, wine, milk, fontina, and Parmigiano Reggiano. Mix well and place in a gratin dish that is about 10 inches long and 4 inches wide, or an other shallow, ovenproof baking dish. Top with panko. Bake until asparagus are tender, the sauce is bubbling and the top is turning golden, 15-18 minutes. Spritz with lemon juice, and serve hot.
Adapted from Joey Campanaro's recipe from the New York Times--A great use of asparagus!