2 bunches (or about 2 pounds) pencil-thin asparagus, tough ends trimmed and chopped into 1/2-inch pieces
1 tablespoon mayonnaise
1-1/2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice, from 1 lemon
2 garlic cloves, roughly chopped
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon anchovy paste (or 1 anchovy filet)
6 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano