Take a bunch of asparagus and break the woody ends from the stalks – if you gently bend the end of the stalk it will naturally break where the woody part starts. Place the tops in a baking dish and drizzle with fino olive oil and some rock salt. Bake in a preheated oven at 180C for about 10 mins – the asparagus should be soft but not too brown. Meanwhile gently brown some pine nuts in the same oven – watch like a halk as they only take a couple of minutes and once they start to cook they burn in a matter of seconds! Sprinkle the browned pinenuts onto the asparagus and then top with parmesan shavings. Serve with some warmed slithers of delicious Spanish chorizo.