There's enough acidity to keep the apples from turning brown if made up to three hours ahead. Use a vegetable peeler to transform asparagus into thin ribbons, a technique that also works well with carrots.
Whisk together first 5 ingredients in a small bowl.
Snap off and discard tough ends of asparagus. Cut asparagus lengthwise into thin, ribbon-like strips, using a vegetable peeler. Toss together asparagus, apple, next 2 ingredients, and dressing. Cover and chill 10 minutes. Add salt and pepper to taste just before serving.