Asparagus and Zucchini Crud Serving Size - 6 Prepared By - DnD Recipe Rating
			2 zucchini, trimmed 1 bunch asparagus, trimmed 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 ounce shaved Pecorino Romano, for garnish
			Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl. In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.