Asparagus & Zucchini Crudi

• 2 zucchini, ends trimmed, don't peel
• 1 bunch asparagus, trimmed (go for the pencil thin kind)
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon sea salt
• fresh ground pepper
• 1 ounce shaved pecorino romano cheese (to garnish)

1. Using vegetable peeler or dusty old mandoline, shave the zucchini into long thin ribbons. Thinly slice the asparagus on a diagonal (bias cut). Toss the slices together and place the salad in a serving bowl. (You can choose to briefly blanch the asparagus, but I like it crudi!).
2. In a small bowl, combine the oil, the lemon juice, salt & freshly ground pepper to taste. Stir to combine and drizzle over the vegetables, tossing to coat.
3. Garnish with the Pecorino shavings.
4. Chill or serve room temperature.
5. Preparation time includes 20 minutes hunting for the mandoline.
6. You now speak Italian! Cioa!

zucchini, thin kind, extra virgin olive oil, lemon juice, salt, fresh ground pepper, romano cheese

Taken from www.food.com/recipe/asparagus-zucchini-crudi-250245 (may not work)