Cut off the asparagus about 2 to 2 1/2 inches below the tips.
To cook, bring 3 quarts of water to a rapid boil, add the asparagus tips, and cook for about 5 minutes, or until the vegetable is cnsp-tender.
Taste a piece (the cook's bonus) to see if it is done to your liking.
The tips may instead be steamed over boiling water for 3 to 4 minutes.
When done, immediately plunge the cooked asparagus into a large bowl of cold water and leave until cool.
Dram the tips, pat dry with a towel, wrap in paper towels to keep crisp, and refrigerate.
To serve, place a romaine leaf on each salad plate and arrange 6 asparagus tips over each.
Combine the dressing ingredients in a cup, blending well with a fork, and drizzle 1 tablespoon over each serving.
Decorate with the lemon rind strips.