Look for asparagus spears that are about 1/2" thick in diameter.
1/4 cup extra-virgin olive oil
1/2 tsp. lemon zest and 3 Tbsp. juice from 1 lemon
1 tsp. Dijon mustard
1 bunch asparagus, ends trimmed
1 head fennel, trimmed, halved, and sliced very thin lengthwise
1 Granny Smith apple, halved, cored, and sliced very thin
1/4 cup shaved Manchego or Parmesan cheese
1 shallot, halved and sliced very thin lengthwise
Salt and pepper