Wash and dry the asparagus and peel it into long strips with a vegetable peeler. Shave the Parmigiano Reggiano and pull apart a ball of fresh mozzarella into pieces.
Start with a bed arugula then top with the strips of asparagus, parm, mozzarella, and pinenuts. Drizzle olive oil on top and take a lemon wedge and squeeze over. Sprinkle a bit of flaky salt and fresh cracked pepper. Serve and enjoy!