Do not remove tough ends of the asparagus. Lay an asparagus stalk flat on a cutting board. Using a vegetable peeler (Y-shaped is best), shave the asparagus from root to tip. Repeat for all stalks. Transfer to salad bowl.
Add shallot, almonds, lemon juice, olive oil, salt, and pepper to bowl. Mix, then top with shaved parmesan cheese.
For each serving, top with soft-boiled egg (cut in half) and anchovy gremolata
Combine all ingredients to create gremolata.