1) Wash all the vegetables and peel the zucchini, parsnip, and carrots. Snap the hard ends off of the asparagus.
2) Use a good peeler to sliver each vegetable into ribbons. Add ribbons to a bowl.
3) Add the zest of a lemon and a drizzle of lemon juice along with olive oil. Toss everything together.
4) Top salad with almonds and slivered parmesan cheese. Season with salt and pepper.