Best Asparagus Zucchini Crudi Recipes

Asparagus and Zucchini Crudi image

Provided by Giada De Laurentiis

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 7

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

Steps:

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.

Asparagus & Zucchini Crudi image

Provided by San Marcos Sunshine

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

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)

Steps:

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!).
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.
Garnish with the Pecorino shavings.
Chill or serve room temperature.
Preparation time includes 20 minutes hunting for the mandoline.
You now speak Italian! Cioa!

Nutrition Facts : Calories 190.7, Fat 15.8, SaturatedFat 3.2, Cholesterol 7.4, Sodium 402.7, Carbohydrate 9.1, Fiber 3.5, Sugar 3.5, Protein 6.3