1 cup Parmesan grated
4 t0 6 medium stalks of asparagus, woody end removed
Fresh-ground black pepper
Preheat the oven to 375°F.
Use a food processor or the smallest holes on a box grater (see Recipe Notes) to shred the asparagus. Transfer to paper towels and firmly squeeze to remove as much liquid from the shredded asparagus as possible.
In a medium bowl, combine the Parmesan, squeezed asparagus, and fresh-ground black pepper until mixed. Drop about a tablespoon of the cheese-and-asparagus mixture onto a parchment-lined baking sheet, about 1 inch apart. Flatten with the back of the spoon, if necessary.
Bake for 8 to 10 minutes, until the cheese is bubbly and the edges are lightly browned. Remove from the oven and cool on the baking sheet for 5 minutes. The crisps will firm up more as they cool.