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Asparagus and Zucchini Crudi Recipe

Asparagus and Zucchini Crudi

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Average Rating:

Total Reviews: 47

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  • on April 17, 2012

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    It's a totally new experience to eat asparagus raw, but it's delicious. Everybody who ate it wants more. last time I added some roasted pine nuts and half a avocado. Tastes great too.

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  • 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.

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  • 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.

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  • 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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  • on February 08, 2011

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    Do use thick asparagus (better taste than thin ones but maybe briefly blanching is a good idea if you don't care for the raw "grassy" taste. Also, slice as thin as possible. Great recipes Giada!

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  • on August 18, 2010

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    This is definitely a great salad/side dish for the summertime. Very fresh flavors, tartness from the lemon juice mixed with salty and sharp from the romano cheese. Great flavor combinations and a very pretty presentation. Blanching the asparagus is definitely a good idea, as I think raw asparagus may not have been as tasty. Thanks for another great recipe, Giada!

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  • on July 11, 2010

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    Recipe is pretty good!
    The vegetables have to be FRESH and remember to trim off the tough bottom 1-2 inches of the asparagus. Don't use thick big asparagus spears for this as it may be tough and you would have to blanch them as others have had to. Mine were thin but not pencil thin. Cut on bias in 1/4" thicknesses.
    I used a peeler at first on the zucchini and then switched to a mandolin slicer set on the thinnest setting which made this even faster work. Dressing is perfect and spot on. Tossed well to evenly coat everything. Vegetables crisp and not at all tough. Perfect for Summer.

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  • on May 06, 2010

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    I loved this recipe, i wasn't sure about the raw zuccini but it turned out to be wonderful. I did blanch the asparagus as other reviews suggested and also I sliced some cherry tomatoes in half to give its some color. Great simple recipe!

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  • on April 21, 2010

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    I made this dish for a get together with some friends, and we all loved it! I opted, like other reviewers, to cook the asparagus a bit first. I grilled them for a couple of minutes and let them steam under a lid in their own heat to soften. I added a yellow squash for color also, what a simple change. I also noted that in making it just 2 hours early, the zucchini ribbons really were limp from the dressing. I added an extra zucchini prior to serving to 'fluff it up' a little. The lemon and olive oil were right on, no other seasonings are needed. I will definitely make again with above changes. I think grilling the asparagus and assembling right at serve time will make this a 5-star recipe.

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  • on February 28, 2010

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    This was a nice change from regular salads. I added some shaved peels of
    carrots for some more color and graded a whole lemon into the dressing for
    the nice fresh flavor it gives. This is a nice fresh flavor that wakes up your taste buds.

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