Asparagus-And-Potato Gratin

Made with roasted brussel sprouts but I think boiled sprouts would have imparted more flavour. Also if making ahead bake at a lower temperature 400F for longer.

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)

Directions at marthastewart.com

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