Preheat your grill to medium-high. Brush the asparagus with the 2 Tbsp. olive oil. Grill 1 minute per side, or until lightly charred. Arrange on a platter and cool to room temperature. Place the remaining ingredients, except pine nuts, in a small bowl and whisk to combine. Drizzle the vinaigrette over the asparagus, sprinkle with pine nuts, and serve.
Note: To blanch the asparagus, cook in boiling water 1 minute. Drain well, cool in ice-cold water, drain well again, and pat dry. To toast the pine nuts, place in a skillet over medium-low heat. Cook, stirring occasionally, until lightly toasted, about 3 to 4 minutes.