In a small, dry skillet over medium heat, toast the pine nuts until brown and fragrant, about 5 minutes. Let cool.

Finely grate the zest of the lemons into a small bowl. Squeeze 1 tablespoon of juice from a lemon and reserve.

Add the garlic, parsley, and cooled pine nuts to the lemon zest to make the gremolata. Reserve.

Trim the ends off the asparagus spears and peel the outer layer with a vegetable peeler. In a large skillet, bring 1 inch of lightly salted water to a boil. Add the asparagus and let cook until crisp-tender, about 3 minutes. Drain the water from the pan and add the olive oil, reserved lemon juice, and a pinch of salt and pepper, and toss. Put the asparagus on a serving plate and top with the gremolata.