Charred Asparagus with Shaved Parmesan
- 1 1/2 lbs asparagus, tough ends snapped off
- 2 T olive oil
- 1/2 t coarse smoked salt
- 1/8 t fresh ground black pepper
- 1 T fresh lemon juice
- 1 oz Parmesan, shaved into thin strips
Preheat oven to 425. Put a baking sheet on the middle rack and heat for 5 mins.
If your asparagus spears are especially thin, slice lengthwise into two equal pieces. If they're larger (about 1/2 in thick), quarter into four long segments. Place in a large bowl, drizzle with olive oil and toss to coat.
Pour asparagus onto hot baking sheet in a single layer. Return to oven and cook 15-20 mins, tossing with a spatula halfway through, until tender and tips have started to blacken. Transfer to a serving platter, season with salt and pepper, and drizzle with lemon juice. Sprinkle Parmesan over top and serve immediately.