Roasted Asparagus Draped with Parrano                 1 lb asparagus trimmed 2 tbsp kosher salt plus additional to taste 2 tbsp olive oil plus additional for greasing the baking pan 1/4 lb Parrano shaved with vegetable peeler           Preheat oven to 400°F. Grease cookie sheet with olive oil. Bring large pot of water to boil, add 2 tbsp kosher salt then blanch trimmed asparagus until tender, 2-5 minutes depending on the thickness of the asparagus. Drain asparagus and let dry briefly on paper towels. Toss asparagus with 2 tbsp olive oil and salt to taste. Divide asparagus into 4 piles on prepared cookie sheet, with all spears facing the same direction. Drape shaved Parrano over the asparagus piles, keeping the tips uncovered. Roast about 8 minutes until the cheese is melted and bubbling and the asparagus is hot. Serve at once.           Serves 4