Description

1. Place shallot and anchovy in a bowl. Add lemon juice and zest, vinegar, capers and juice. Set aside for 10 minutes. Add mustard. Slowly whisk in olive oil and set aside.
2. Combine raw asparagus, fennel, and fennel fronds in a bowl. Add salt and pepper to taste. Toss with some of the vinaigrette and taste. Add more vinaigrette, salt, or pepper if desired, and continue tasting until salad is dressed and seasoned to your liking.
3. Sprinkle cheese over the top and gently toss once more. Serve immediately.