Preheat oven to 450-degrees

Place asparagus on cookie sheet with parchment paper, drizzle with 2 T olive oil and roast for 12 to 15 minutes, until crisp-tender.  Remove to bowl and mix with mascarpone cheese.  Then lower oven to 375-degrees.

In large sauté pan melt 3 T butter and 3 T olive oil and sauté shallots until slightly golden; add bread cubes, and toasted pine nuts stirring making sure bread has absorbed the oil and butter, about 3-5 minutes.  Transfer to a bowl and add the pepper and ½ cup of parmesan cheese mix well. 

In an oven proof baking dish (sprayed with cooking spray), layer the asparagus, fresh slices of mozzarella cheese then top with bread mixture, cover and bake for 30 minutes, or until bubbly.  Remove cover and broil for 3-5 minutes or until bread topping is golden.