Trim the ends of asparagus. Then, lay the asparagus flat on a cutting board and shave from the end of the stalk to the leaf part using a vegetable peeler.
When the asparagus gets too thin to shave, chop.
Place the asparagus in a large bowl. Add the arugula to the shaved asparagus.
Add the lemon zest, lemon juice, and pesto to the salad. Toss to coat.
Sprinkle with salt and pepper and top with shaved Parmesan cheese.