Asparagus and Zucchini Crudi

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.