Prepare asparagus spears. First rinse thoroughly and cut off fibrous ends. To do this, pull one spear out of the bunch. Gently bend the spear until it snaps. Then cut the remaining spears at the same length as the first.
Heat oil in a large skillet over medium heat.
Cook garlic and shallots for five minutes or until tender but not translucent.
Add asparagus and parmesan to skillet and toss in oil, garlic and shallots. Salt and pepper to taste.
Cook for 8-10 minutes at medium / medium-high heat or until asparagus and parmesan begin to brown, and shallots are caramelized.