Our dinner last week at Prune, they peeled/shaved the asparagus. This is not a technique I have ever employed. Then I remembered something I had seen about the Canal House folks and that is how they prepared it for a certain dish. So, from memory of both taste and from reading, I thought I would give it a go. Turned out pretty darn tasty and will do again, for sure.
This is the time to use really thick asparagus. With a vegetable peeler, shave/peel about two-thirds of the skin off the stem. This will leave them a little naked looking, but that is what you are going for. Roast in a 400 degree oven on a sheet pan after liberally rubbing each stalk with extra virgin olive oil. Lightly sprinkle over salt to the evoo bathed asparagus. Watch ever so diligently in the oven as not to over-cook, shacking the pan several times to move things around. Take out of oven. Place now cooked asparagus on a plate, add a dollop of Irish butter, and then shower with shaved Parmesan. Yum.