1 Pound Thin Asparagus
½ Teaspoon Herb Salt Blend
2 Teaspoons Lemon Juice
1 Tablespoon Olive Oil
3 Tablespoons Coarsely Shredded Cheese (like Pecorino Romano or Parmesan), divided
Break off ends of asparagus and place in a colander. Rinse with cold water. Pat dry with a paper towel. Heat a large, dry cast iron skillet on high until it starts to smoke. Place about half the asparagus in the skillet and press down with a large spoon to char the asparagus. Move asparagus around to char all sides, cooking approximately 2 ½ to 3 minutes total. Remove asparagus and place on a flat plate. Repeat using the remaining asparagus. When all the asparagus has been cooked, drizzle with lemon juice, olive oil, Herb Salt and 2 Tablespoons of cheese, moving around to thoroughly coat the asparagus. Sprinkle remaining Tablespoon of cheese just prior to serving. Serve with extra lemon wedges.