Asparagus

1 pound Fresh asparagus
juice from one Lemon
1/8 cup white wine vinegar
1 tsp. Dijon mustard
salt and pepper
minced shallots
3/4 cup extra virgin Olive oil
2 TBS. grated Parmesan Cheese

Trim tough ends from asparagus. Cook in boiling water until just tender, about 3 - 5 minutes. Drain and plunge into ice water. When cool, drain and reserve at room temperature. In a small bowl, combine lemon juice, vinegar, mustard, salt, pepper and shallots. Whisk to combine. Slowly drizzle in olive oil while whisking. Pour over asparagus and toss. Serve topped with parmesan cheese.