Roast Asparagus with Lemon and Parmigiano-Reggiano Furls

Serves 4 generously

• 1-1/2 pounds pencil-slim asparagus, trimmed of tough stems
• 2 tablespoons extra-virgin olive oil
• 1 large clove garlic, minced
• Salt and freshly ground black pepper
• Juice of 1 lemon
• About 3 ounces Parmigiano-Reggiano cheese in a chunk (if not to be had, use Asiago, a sharp cheddar, or any other nutty tasting cheese)

1. Preheat oven 450 degrees F. Soak asparagus in a sink full of cold water for 5 minutes. Drain and gently roll in paper towels to dry.

2. In a large shallow baking pan, roll asparagus with oil, garlic, salt and pepper. Spread out in a single layer. Roast 3 minutes, or until tender crisp. Test by tasting or piercing with a knife to see there is still some firmness. Remove with tongs to a platter.

3. Just before serving, taste for salt and pepper. Sprinkle with lemon juice. With a vegetable peeler, shave furls of the cheese over the asparagus. Serve hot or at room temperature.