Shaved Asparagus Salad with Lemon Dressing for 4

Instructions:

1. Wash and dry the 450g of asparagus thoroughly.
2. Trim the woody ends by snapping them off where they naturally break.
3. Lay one spear flat on your work surface and grip the base firmly.
4. Shave long ribbons using a vegetable peeler, starting from the base and moving toward the tip until the spear becomes too thin to peel.
5. Toast the pine nuts in a dry pan over medium heat for 3 minutes until they smell nutty and turn golden.
6. Whisk the olive oil, lemon juice, zest, Dijon, salt, and pepper in a small bowl.
7. Mince the shallot as finely as possible so it distributes evenly without overpowering a single bite.
8. Toss the asparagus ribbons with the shallot and torn mint leaves in a large bowl.
9. Drizzle the dressing over the greens and toss gently with your hands. Stop when the ribbons look glossy but not drenched.
10. Top with Pecorino shards and toasted pine nuts right before serving to maintain the crunch.