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Ingredients

• Finely grated zest of 1/2 medium lemon
• 2 teaspoons freshly squeezed lemon juice (from 1/2 lemon)
• 2 teaspoons champagne vinegar
• 2 tablespoons minced shallot (from about 1 medium)
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons pine nuts
• 1 pound thick asparagus spears, tough bottoms removed
• 3 tablespoons extra-virgin olive oil
• 1/2 cup packed shaved Parmesan cheese (about 1 1/2 ounces)
• 1 tablespoon finely chopped fresh Italian parsley leaves

Description

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