Recipe

		Asparagus and Zucchini Crud
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

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.