Asparagus Salad with Lemony Dijon Dressing

1 bunch asparagus
2 tablespoons lemon juice
1/4 cup olive oil
1 tablespoon Dijon mustard
1/2 teaspoon maple syrup
Sea salt and pepper to taste
1 small shallot, minced
Chopped fresh herbs such as parsley, dill, tarragon, etc.
1/3 cup chopped nuts, toasted
1/2 cup coarsely grated Parmesan cheese

1. Cook asparagus in a large skillet with 1 inch of salted boiling water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again.
2. Mix the lemon juice, olive oil, mustard, and maple syrup in a small bowl. Season with salt and pepper. Add the shallot, herbs, nuts, and cheese and toss to combine. Serve asparagus spears topped with dressing mix.