Thick spears are best for grilling. Cut off woody ends if necessary. If you don’t have a cheese knife that can shave, a vegetable peeler will work. The idea is long thin strips rather than grated cheese.
| 12-16 | asparagus spears |
| extra virgin olive oil | |
| 4-6 | shavings of Parmigiano-Reggiano |
Place spears in a shallow bowl and pour over 1-2 T of extra virgin olive oil. Toss gently with tongs (or your hands) to coat each spear. Place on a medium-hot grill crosswise and grill for about 10 minutes (depending on the size and thickness of the stalks) turning occasionally. The skin will blister slightly and turn brown in spots, which is good, but watch the tips for charring. Place on a platter, finish with Maldon salt and fresh-cracked black pepper and place shavings on top of the spears. Serve warm or at room temperature.
Serve 4-6.