Elegant Memories of Asparagus Parmigiano Reggiano and Me

Ingredients

• 1 pound asparagus of medium width, tough ends snapped away
• 4 teaspoons tasty olive oil, divided
• 1 teaspoon coarse sea salt, divided
• 1/2 teaspoon coarely ground black pepper, divided
• 1/4 of a lemon
• 20-30 long slivers of Parmigiano-Reggiano cheese (about 1 ounce) sliced away from a wedge of parm using a potato peeler

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