Photo: Asparagus and Zucchini Crudi Recipe
Ingredients
- 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
Directions
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.
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By sarah.pinkley_1...
Onsted, 62
on January 13, 2012
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This recipe is fresh and delicious. I would recommend blanching the asparagus first, because if you don't then the asparagus tends to be a little too raw. I know "crudi" means raw, but we can ignore that ; try blanching the asparagus first. It's definitely better.
By ForeverMama
Billerica, MA
on August 08, 2011
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Like other reviewers I blanched the asparagus for about 4 minutes before slicing on the bias. I've made this salad before without blanching the asparagus and found that I prefer blanching. This salad is very refreshing and delicious AND ITS HEALTHY!! Thx. Giada for another great one.
By tvons7
West Palm Beach, FL
on May 09, 2011
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Light, delicious and easy! I used thick asparagus so I did blanch them briefly but otherwise everything was perfect and spot on! Thank you for giving us another satisfying dish!
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