Process English muffin in a blender until coarse crumbs.
Heat oil in a large nonstick pan over high heat and sauté shallots until tender, about 3 minutes. Stir in muffin crumbs, and cook until crumbs are crisp, about 2-3 minutes, stir constantly. Remove from heat and let sit while preparing the rest.
Boil a large pot of water, and cook asparagus until tender crisp, about 4 minutes. Drain asparagus and immediately place in a bowl of ice water to stop the cooking process; drain again.
In a small bowl, whisk together the broth, vinegar, salt, and pepper.
Place 1 lettuce leaf on each plate, top with 4 asparagus spears, evenly divide crumbs mixture and place over asparagus. Sprinkle with Gorgonzola cheese and vinegar dressing.