Nearly 80% of the 200 million pounds of U.S. asparagus originates in California. The crop comes to harvest in late February when the ground first begins to warm, peaks in March and April, and tapers off by mid-June. There is also a second, smaller crop in the Fall, but the first harvest is considered the best.

Here's a simple recipe for broiled asparagus. Remember to choose your asparagus for a firm stalk, tight tips and vivid color. The thicker the stalk , the older the plant, so a thinner asparagus stalk is also younger and more tender. If you can, look for pencil-thin spears. With youthful skin that is less resistant to heat, the thinner spears will cook more quickly. 

1 1/2 pounds thin asparagus, more or less.

3 ounces Parmigiana-Reggiano, or Pecorino Romano 

3 tablespoons extra virgin olive oil  

1 tablespoon  meyer lemon juice

2 tablespoon balsamic vinegar *

1 tablespoon white truffle oil

1 shallot, minced

Salt & Black Pepper to taste

Rinse the asparagus and break off the woody bottoms. Cut in halves or thirds to create four inch pieces. Add all the ingredients except the cheese and truffle-oil to an extra-large mixing bowl and toss the aparagus pieces with your hands to coat. Lay seasoned asparagus in a baking dish and place in the oven.

Roast about five minutes in the middle rack under a high broiler flame. Remove and toss with tongs. Return the baking dish to the oven for another five minutes until the skins begin to caramelize. Remove the baking dish from the oven and quickly toss the asparagus in the cheese and truffle-oil with tongs. Arrange the spears neatly back into the baking dish and top with a layer of cheese and a few more drizzles of truffle- oil. Now place the baking dish back under the flame for about a minute without letting the cheese burn. Serve hot or at room temperature.

* Fig vinegar makes a great option.