Ribboned Asparagus and Quinoa Salad

Ingredients (8)

• 3/4 to 1 cup cooked quinoa (see step 1 below)
• 6 to 7 stalks of asparagus (almost a handful)
• 1 small lemon
• olive oil (the good stuff), to taste
• Sea salt, to taste
• Black pepper, to taste
• 2 tablespoons pine nuts
• 1 to 2 ounces Parmesan, shaved