Rinse asparagus, remove woody stem cutting diagonally and peel 2” end of stalks.

Place asparagus onto a sheet pan or large sauté pan in a single layer. Drizzle with olive oil and toss to coat. Set into wood-burning oven and cook 4-5 minutes, shaking pan a few time to turn asparagus. Remove and squeeze lemon half over asparagus, add salt, pepper and sprinkle with Parmigiano Shavings.