2 lbs Asparagus – snap off stalk ends
2 tablespoons extra virgin olive oil
Reggiano parmesana cheese- select a piece large enough to shave with a vegetable peeler
Kosher salt
1 to 2 tablespoons balsamic vinegar

Toss asparagus in a bowl with olive oil and salt to coat.
Grill on low heat on a gas grill or on the low temperature end of a charcoal grill.
Grill until the outside skin begins to blister and turn bright green.
Remove from heat and place on a platter.
Shave cheese on top and sprinkle with balsamic and add a more salt to taste.

Serves 4.