Whisk together first 7 ingredients and refrigerate until ready to use

the asparagus can be cooked and assembled with the greens earlier in the day.

steam the asparagus until tender but still crisp about 3 to 4 minutes. Rinse under cold water to stop the cooking process & set's the color.

cut each asparagus stalk in half on an angle.

coarsely shred cheese the course shredding helps it stand up to the assertive dandelion.

scatter the asparagus over the greens.

shred the cheese. chop the nuts. make the dressing several hours ahead. sprinkle cheese, nuts, dressing over the salad just before presenting.