Amazing....You could also try marinating the whole asparagus in olive oil, a clove of chopped fresh garlic and sea salt....grill lightly and toss in the vinaigrette, then serve with freshly grated Parmesan...either is a winner in my book!
(This photo: Food & Wine)
-- TOTAL TIME: 25 MIN
-- SERVINGS: 6
-- 2 pounds large asparagus
-- 1 cup coarsely grated Parmigiano-Reggiano cheese (3 ounces)
-- 3 tablespoons fresh lemon juice
-- 2 tablespoons warm water
-- 1/4 cup extra-virgin olive oil
-- Kosher salt and freshly ground pepper
Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl.
In a small bowl, mix the Parmigiano-Reggiano with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.