For the vinaigrette, combine all ingredients in pint mason jar. Seal jar and shake well to emulsify. Taste mixture and see if it is missing anything. You want the vinaigrette to be potent but not offensive. You are looking for the right balance of sweet, salty, tangy and acidic. For more tang add a bit more Dijon mustard. If it's too acidic, add more sweetener like honey or maple. If you can't really taste the vinaigrette then you most likely need more salt. You can use a lettuce or asparagus piece to dip into the vinaigrette to really see how the dressing will taste on the salad.

For the salad. Wash all vegetables. Trim the bottoms of the asparagus so as to remove the tough stock bottoms. Shave all of the asparagus, lay the piece flat on a cutting board and using the peeler shave of thin pieces. Shave fresh block of parmesan if you did not purchase preshaved. Fresh is always best. Place asparagus, parmesan and mixed greens in a large bowl. Re-shake vinaigrette and poor about half of it all the way around the top edges of the bowl. Using a pair of tongs gently toss to evenly coat. Plate and serve.