Make ahead note:

The dish can be completely made ahead and refrigerated until serving. If you make it a day ahead, add the cheese at the very end. If you don't have a grill, simply broil the spears for a couple of minutes in your oven or roast on a stove top grill pan.

Ingredients:

• 1-1/2 lb thick stemmed asparagus
• 2 shallots, minced
• 2 Tbl white wine vinegar
• ¼ cup extra virgin olive oil, plus more to brush on while grilling
• 2 oz Parmesan cheese cut into thin slices with a peeler
• Salt and pepper

Take the asparagus in your hand and bend until they find their natural break point. Brush very lightly with oil, salt and pepper. Place on a medium grill and grill just until they begin to turn color. Turn once.

While they are grilling make a vinaigrette. Whisk the vinegar with salt and pepper and then whisk in the oil. Whisk in the shallots. Taste and adjust as necessary.

Remove the asparagus from grill. Pour the vinaigrette over the vegetables. Sprinkle on the cheese and serve or allow to cool and serve toward room temperature.

Serves 8 as side vegetable