Break white bottoms off asparagus. Blanche asparagus in boiling water approximately 1 minute or just until crunchy.
Immediately drain from hot water and place asparagus in an ice water bath to reduce temperature quickly. Pat dry with paper towel and place on serving platter. Cover with plastic wrap and put in refrigerator to get real cold.
When ready to serve, uncover, drizzle with olive oil and sprinkle with sea salt, fresh ground pepper and fresh grated hard cheese.