Use a cheese planer/slicer or vegetable peeler, shave curls off the Parmigian-Reggiano cheese wedge; set aside.
Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan. Blanch the asparagus in lightly-salted boiling water for approximately 4 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well
Toss asparagus with just enough olive oil to lightly coat. Arrange asparagus on a serving platter or individual serving plates.
Sprinkle coarse salt, pepper, and Parmigiano-Reggiano cheese curls over the top of the asparagus.
For an extra-special taste sensation, drizzle the tops of the asparagus with balsamic vinegar. So good!
Makes 4 servings.
Asparagus Parmigiano-Reggiano Recipe: https://whatscookingamerica.net/vegetables/asparagusparmigiano.htm