How to Make It
Working with 1 spear at a time, shave asparagus into ribbons with a vegetable peeler, stopping short of tips. Combine asparagus ribbons, tips, onion, fennel, and 1 tablespoon fronds in a bowl.
Combine olive oil, rind, juice, dill, 1/8 teaspoon salt, sugar, 1/8 teaspoon pepper, and cheese in a medium bowl, stirring with a whisk. Pour dressing over asparagus mixture. Toss gently to coat; refrigerate 10 minutes.
Sprinkle salad evenly with remaining 1 tablespoon fennel fronds, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper.