Bring a pot of water to boil. Prepare a second bowl with ice water.
While you are waiting on the boil, snap the woody ends off the bottom of the asparagus.
Blanch the asparagus by submerging it in the boiling water for 30 seconds. Quickly remove and put asparagus in an ice bath to prevent overcooking.
Cut the asparagus into 3 inch long pieces.
Make the dressing by whisking the lemon juice, olive oil, red wine vinegar, mustard, honey, salt and pepper in a bowl.
Toss the asparagus in the dressing and parmesan cheese.