Red Meat Allergy Friendly Classic Asparagus Salad

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  1 ½ lb fresh asparagus, tough ends snapped off
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  1 tsp kosher salt, plus more for the blanching water
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For the dressing

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  3 tbsp extra-virgin olive oil
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  1 ½ tbsp fresh lemon juice
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  1 tsp dijon mustard
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  1 small shallot, finely minced
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  ¼ tsp black pepper, freshly ground
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For serving

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  1 oz parmesan cheese, shaved with a vegetable peeler
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  Use vegan parmesan instead.

  Chef's tip

  Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
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  2 tbsp pine nuts, toasted (optional)
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  1 tsp lemon zest (optional)
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