Combine the lemon zest, lemon juice, vinegar, sat and pepper in a small bowl. Whisk the lemon juice mixture while drizzling in the olive oil. Set aside. Using a vegetable peeler, thinly slice the asparagus lengthwise into strips. Place the strips and tops in a large bowl. I found it easiest to lay the asparagus spears in the edge of the cutting board while shaving.

Toss the asparagus with the vinaigrette and half the grated cheese. Check the salad and add more salt if needed. Adequate salt makes a big difference in the taste. Serve topped with the remaining cheese.