• First prepare you asparagus stalks by washing thoroughly and removing the fibrous ends that aren't good for eating. The easiest way to do this is to gently snap the end with your fingers. It will break naturally just above the fibrous part. This may sound silly, but be sure you remove the right end, not the pointed, spikey end which is the bets part.

  Another way to remove the fibrous, inedible part is to simply cut with a knife around 1.5 inches away from the ends and you should be good.
• At this point you will also need your lemon prepared ready for the end of cooking time. Do this by using the fine grate on your cheese grater to remove the rind. You will be needing this for serving.

  Now juice your lemon and remove all seeds and put this aside also.
• Next have your frying or griddle pan heated on a high heat setting (which you will be keeping it on the whole time). Once hot, add your asparagus in neat rows. Do not just throw it in so that the pieces land on top of each other. You need to make sure that they all get an even cooking on every surface area.

  Let your asparagus fry for a minute or so on high heat with no added water to begin the charring process.
• After a minute or so, you can add some splashes of hot water, your tamari sauce, chili flakes and black cracked pepper. Continue frying without disturbing your asparagus for another minute until it begins to blacken. Add more splashes of hot water if it begins to dry out too much.
• Now, using a fork, carefully turn all your asparagus stalks about a third of the way around and begin charring the other side. It's a good idea to push down manually with a fish slice to really get some great colour on there.

  Add more splashes of hot water as needed.
• Once this new side is charred, you can turn again to the remaining part of the asparagus and repeat the process. The whole process of frying your asparagus should not take more than 5-6 minutes, depending on how thin it is to begin with. Thick asparagus stalks may take longer.

  You can check whether your asparagus is cooked or not by sticking a sharp knife into the thickest part. You're looking for an al-dente texture.
• Once you're satisfied with your asparagus, turn of your heat but leave it in the pan. Squeeze your lemon juice over it and stir well, carefully so that you don't damage or break your tips..
• You're now ready to serve with your lemon rind and vegan parmesan.

For the parmesan

• Roughly chop your walnuts on a chopping board to break them down a bit (only needed if you're not using a blender).
• Add all your ingredients, including the walnuts, to a spice grinder, coffee grinder or high speed blender. Pulse for only a couple of seconds. Check to see whether your parmesan is a good texture. You'll need it kind of like a  gritty powder. If you need to blend for another couple of seconds, go ahead, but don't over-do it.
• The times above may vary depending of the type of equipment you are using. The reason it's vital you're careful with this process is because you don't want to over-blend, because those oils from your nuts will start clumping and sticking and the whole thing will turn into a clump.
• Go slowly and keep checking texture.
• Leftovers can put them in an air-tight container and refrigerated for up to 2 weeks.