Lay asparagus on a cutting board. Trim and discard tough ends. Working with one stalk at a time, hold the asparagus by the trimmed end, and using a vegetable peeler, peel down the length of the spear through the tip. (Discard the first and last shavings from each piece).
In a medium bowl, combine lemon juice, oil, shallot, salt and pepper. Add shaved asparagus, and toss gently to coat; let stand 10 minutes (not more).
Place asparagus on four salad plates. Use the vegetable peeler to shave the Pecorino over the asparagus. Top with the almonds and mint.