Recipe: Asparagus and Zucchini Salad

Asparagus is on sale at one of my local supermarkets (Pathmark) for $2.49 per pound as well as green and yellow squash at $1.49 per pound.

I once made this raw salad with these ingredients that Giada calls a "Crudi" and decided to buy these vegetables to make this again. Besides, vegetables are good for you and the crunchy, fresh flavors of this salad are perfect for a hot Summer's day (tomorrow the first day of Summer is coming in here with a blast of 97° heat!).
I look for slender pencil like spears of asparagus for this salad as they are more tender. You can also blanch and cool them before cutting if you are not fond of raw asparagus and if the asparagus you buy happen to be thicker. I cut the thin pencil asparagus into 1/2" pieces but if you use thicker asparagus, cut them 1/4" or thinner.
When you see the the term trimmed, it means that you trim off the hard woody bottom of the asparagus. When you bend the asparagus, it will snap at the point where the asparagus starts to get tough and woody. Trim off the bottom tough ends. With the zucchini, it's the end tips.

I used yellow squash for more color and omitted the cheese to reduce the fat in the dish.

Recipe courtesy of Giada De Laurentis



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

1. Using a vegetable peeler, shave the zucchini into long thin strips. 
2. Thinly slice the asparagus on a diagonal. 
3. Toss the slices together and place the salad in a serving bowl.
4. In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. 
5. Garnish with the Pecorino shavings. 
6. Serve.