Preheat oven to 450 ^oF or fire up a very hot grill.

Prepare asparagus by rinsing under cool water to remove any sand.  Snap the bases where they want to be snapped. Follow the natural breaking point. If the stalks are bigger and super woody, you can whittle a bit away using a vegetable peeler. Make sure the spears are dry before cooking.

Drizzle a tiny bit of olive oil and toss to coat them all, then season with salt and pepper.  Place them on a sheet pan in a single layer – don’t overcrowd – or on the hottest grill. Cooking time will vary based on thickness, but can range from 8-10 minutes for thin spears to 12-15 for fatter ones. Give them a roll to turn about half way through and keep an eye on them. They should still be quite firm but start to get a bit of char. 

To serve, drizzle a good balsamic vinegar and top with shards of Manchego.