Heat 1 tablespoon extra virgin olive oil in a wide skillet over medium-high heat until hot. Add the asparagus and arrange in an even layer (with as little overlap as possible) and cook without moving for 2 minutes.

Scatter the shallots on top and continue cooking for 3 to 4 minutes until the asparagus begins to char on the bottom. Season with ¾ teaspoon kosher salt and black pepper to taste.

Use a spatula to turn the asparagus. Add the lemon juice to deglaze the skillet and turn quickly to coat in the juice. Continue cooking, turning occasionally, for 2 to 3 minutes until the asparagus and shallots are tender. The cooking time will vary depending on the thickness of the asparagus.

In a small bowl, combine the grated Parmigiano-Reggiano with the lemon zest. Add half the mixture to the asparagus and toss gently to coat. Turn off the heat.

Transfer the asparagus to a serving platter and sprinkle the remaining cheese and lemon zest mixture on top. Enjoy!