Asparagus Salad with Pine Nuts

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Asparagus Salad with Pine Nuts
3/4 – 1 pound asparagus
Kosher salt
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1/8 teaspoon grated lemon zest
Fresh ground white pepper
1 tablespoon toasted pine nuts (see note)
2 tablespoons coarsely grated Parmigiano or other grana cheese
Wash the asparagus and trim it by holding each spear about two thirds of the way down the stem and bending to snap the spear where it starts to become woody.
Bring a medium-sized pot of water to a boil, adding about 1 teaspoon of kosher salt per quart of water. Prepare an ice water bath by filling a large bowl about halfway with cold water and adding a cup or two of ice cubes.
When the water is boiling, add the asparagus and cook for 4-5 minutes, or until asparagus is tender but still firm. Drain the asparagus and immediately plunge into the ice water bath. Chill for 5 minutes or so and drain. Blot dry with paper towels or a large clean cloth towel.
Cut the asparagus spears on the diagonal into bite-sized pieces (about 1 inch long) and place in a medium bowl.
Whisk together the olive oil, balsamic vinegar, lemon juice, 1/8 teaspoon kosher salt and a few grinds of white pepper. Add the lemon zest. Pour about half the dressing over the asparagus and toss gently. Adjust seasoning to taste (keep in mind that the cheese will be salty). Add more dressing as necessary.
Just before serving, add the pine nuts and Parmigiano and toss again.

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