Raw Zucchini And Asparagus Salad

• 1 bunch pencil thin asparagus, about 1lb
• 1 medium zucchini
• 1/2 small red onion, finely diced
• 1/2 cup coarsely grated Pecorino cheese (Parmesan also works)
• 1/2 cup almonds, toasted and chopped roughly
• 2 tablespoons rice wine vinegar or other light vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sugar
• salt and black pepper, to taste

1. Remove the tough woody stems of the asparagus and cut crosswise in thin coins.
2. Cut the zucchini into matchsticks of roughly 1/2 inch length.
3. Combine your prepped asparagus and zucchini with the red onion, cheese, almonds, salt and pepper, sugar, and oil and vinegar. Chill for at least one hour so the vinegar can soften the asparagus and the flavors can blend.

thin, zucchini, red onion, pecorino cheese, almonds, rice wine vinegar, extra virgin olive oil, sugar, salt

Taken from food52.com/recipes/28619-raw-zucchini-and-asparagus-salad (may not work)