Preheat the oven to 400 degrees F. 

Cut the woody ends off of the asparagus and add to a sheet pan. Add one tablespoon of avocado oil, salt, minced garlic, and half of the parmesan cheese. Toss the asparagus stalks around to evenly coat and then spread into a single layer. Then sprinkle the remaining cheese over top. 

Roast asparagus for 15 minutes or until they are fork-tender. If you want to make the edges crispy, broil for a few extra minutes. 

While the asparagus is roasting, fry the shallots. In a small pan, add 1/4 cup avocado oil and heat over medium. You may need to adjust the amount of oil depending on the size of the pan. You will want a shallow layer of oil, but enough to completely cover the shallots. 

When the oil is hot and simmering, add the shallots. Stir the shallots every couple of minutes to ensure they cook evenly. Cook until the shallots are golden brown, about 6-8 minutes. Remove from the oil and add to a plate lined with a paper towel to remove the excess oil. 

Add the asparagus to a serving dish and then sprinkle the crispy shallots on top. Serve and enjoy!