Asparagus Salad with Dijon Dressing

2 tablespoons champagne vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon maple syrup
1 small shallot, minced
1 large bunch asparagus, trimmed, cut on diagonal into 1-inch pieces
1/3 cup slivered almonds, toasted
Sea salt and white pepper to taste
chopped parsley

Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Whisk dressing ingredients together in a large bowl. Add asparagus, shallot, almonds, salt, pepper, and parsley to bowl and toss well.  Serves 4