Ingredients for Asparagus Zucchini Crudi
- 2 medium zucchini
- 1 pound asparagus
- Extra Virgin Olive Oil
- Fresh Lemon Juice
- Sea Salt
- Fresh Ground Pepper
- Pecorino Romano Cheese
How to Make Asparagus Zucchini Crudi
- Wash and thoroughly dry 2 medium zucchini and 1 pound asparagus.
- Using a vegetable peeler or mandoline slicer, shave the zucchini into long, thin ribbons.
- Thinly slice the asparagus on a diagonal, approximately 1/4 inch thick.
- In a large bowl, gently toss the zucchini ribbons and asparagus slices together.
- In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Pour the dressing over the vegetables and toss gently to coat.
- Garnish with 1/4 cup shaved Pecorino Romano cheese.
- Chill for at least 30 minutes before serving (optional). Serve chilled or at room temperature.
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
13g
Fat
16g
Carbs
3g
