1 1/2 pounds asparagus, ends trimmed
1/4 cup extra virgin olive oil or avocado oil
1 1/2 tablespoons freshly squeezed lemon juice
2 drained oil-packed anchovy filets, finely chopped
2 tablespoons finely grated Parmigiano Reggiano or Asiago cheese, plus a piece for shaving
1 clove garlic, minced
1/4 teaspoon freshly ground black pepper
Sea salt, to taste
Have ready a large bowl filled with water and ice, for shocking the asparagus. In a large sauté pan, add enough water to reach 2 inches up the side of the pan. Bring the water to the boil. Add about one teaspoon of salt and layer the asparagus evenly in the water. Cook the asparagus uncovered until just tender, 5 to 7 minutes; using tongs, transfer the asparagus to the ice bath; as soon as it is cooled, transfer the asparagus to a clean tea towel to drain.
In a small bowl, whisk together the oil, lemon juice, anchovies, cheese, garlic and pepper. Taste and add salt if required. Place the asparagus on a serving platter. Drizzle the vinaigrette over the top. Using a vegetable peeler, shave some cheese on top.