Shave the Asparagus:

Using a vegetable peeler or mandoline, shave asparagus stalks lengthwise into ribbons. Transfer to a mixing bowl.

Make the Dressing:

In a small bowl, combine Meyer lemon juice, zest, olive oil, salt, pepper, and honey (if using). Whisk until emulsified.

Toss the Salad:

Add dressing to shaved asparagus and gently toss to coat. Let sit for 5 minutes to slightly soften the asparagus.

Plate and Garnish:

Arrange on a serving plate. Top with shaved Parmesan, a few extra twists of black pepper, and toasted pine nuts if using.