Ingredients

• 2 tablespoons lemon juice
• 1 clove garlic , minced
• 1 teaspoon Dijon mustard
• 1 teaspoon anchovy paste
• 0.25 cups olive oil
• salt and freshly ground black pepper to taste

Instructions

1. 1 In a small bowl, combine lemon juice, garlic, Dijon mustard, and anchovy paste. Stream in olive oil, whisking until well incorporated and emulsified. Season to taste with salt and pepper, and set aside.
2. 2 Lay asparagus flat on a cutting board, and using a sharp vegetable peeler, shave the spears lengthwise into paper-thin ribbons, from one end to the other.
3. 3 Combine asparagus shavings and Romaine in a large bowl. Drizzle dressing over salad right before serving, and gently toss to coat.
4. 4 Top salad with Parmesan shavings, sprinkle with toasted pine nuts, and serve.

Nutrition per serving