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 krs9d
Los Angeles, CA
on May 09, 2011
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Super refreshing. Tastes and looks like a bowl of summer. The pepper and pecorino add a nice amount of sass
By songbirdjazzman...
ocean county, nj
on July 20, 2010
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although was easy to make, and like lemon olive oil dressing, seemed a little flat so i added some minced garlic. to be fair, we do like lots of seasoning
By gingerwhitehorn
Memphis, TN
on July 01, 2010
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Very easy to prepare and not too many ingredients! It can easily be made 6 hours ahead with the sauce on it and it doesn't wilt. There is really nothing to not like about this recipe. I did go ahead and blanch my asparagus for 1 minute and also poured boiling water over the zucchini strips for 15 seconds. This will be a permanent part of my recipe file.
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