Seared Asparagus with Lemon & Parmesan Curls

Although you can choose to keep the asparagus whole in this dish, it sears better when the spears are cut in half. Use a vegetable peeler or cheese slicer to shave the Parmigiano Reggiano into curls.

• 1/4 tsp. grated lemon zest
• 1 tsp. fresh lemon juice
• 2-1/2 Tbs. extra-virgin olive-oil
• 1 lb. large asparagus (about 16 spears), woody ends snapped off, spears peeled and cut in half crosswise
• 1 clove garlic, peeled and smashed
• 1 large shallot, cut into 1/4-inch disks
• Pinch dried red chile flakes
• Kosher salt and freshly ground black pepper
• 1/4 cup water; more if needed
• 10 shavings (2 inches long) Parmigiano Reggiano

Combine the lemon zest, lemon juice, and 1/2 Tbs. of the olive oil in a small bowl; set aside. Turn on the exhaust fan and heat a heavy 12-inch skillet or large wok over high heat for 2 minutes. When the pan is hot, pour in the remaining 2 Tbs. olive oil, and a few seconds later, add the asparagus, garlic, shallot, and chile flakes. Season well with salt and pepper. Cook, shaking the pan often, until the asparagus begins to brown and starts to shrivel slightly, 3 to 4 minutes. Reduce the heat to medium low, carefully add the water (it will steam), and cover the pan with the lid ajar. Cook until the asparagus is just tender, 3 to 4 minutes. (If the water evaporates before the asparagus is done, add more, 1 Tbs. at a time.) Drizzle the lemon mixture over the asparagus. Season to taste with salt and pepper. Transfer the asparagus to a small serving dish and top with the Parmesan curls. Serve immediately.