| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 118 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 5 mg |
| Sodium | 268 mg |
Reviews
So fresh and delicious. A perfect summer dish. As recommended by some of the reviewers, I blanched the asparagus.
I don’t like lemon so I used apple cider vinegar (a little goes a long way) to make a tart vinaigrette. It was great! I also blanched the asparagus as others recommended which helped a lot with the grassy taste and texture. If you don’t have one you need a Y PEELER. Mine looked like Giada’s and was super quick and easy. Saved raw/ undressed veggies in the fridge to make more salad tomorrow.
It’s a totally new experience to eat asparagus raw, but it’s delicious. Everybody who ate it wants more. last time I added some roasted pine nuts and half a avocado. Tastes great too.
This recipe is fresh and delicious. I would recommend blanching the asparagus first, because if you don’t then the asparagus tends to be a little too raw. I know “crudi” means raw, but we can ignore that ; try blanching the asparagus first. It’s definitely better.
Like other reviewers I blanched the asparagus for about 4 minutes before slicing on the bias. I’ve made this salad before without blanching the asparagus and found that I prefer blanching. This salad is very refreshing and delicious AND ITS HEALTHY!! Thx. Giada for another great one.
Light, delicious and easy! I used thick asparagus so I did blanch them briefly but otherwise everything was perfect and spot on! Thank you for giving us another satisfying dish!
Do use thick asparagus (better taste than thin ones) but maybe briefly blanching is a good idea if you don’t care for the raw “grassy” taste. Also, slice as thin as possible. Great recipes Giada!
This is definitely a great salad/side dish for the summertime. Very fresh flavors, tartness from the lemon juice mixed with salty and sharp from the romano cheese. Great flavor combinations and a very pretty presentation. Blanching the asparagus is definitely a good idea, as I think raw asparagus may not have been as tasty. Thanks for another great recipe, Giada!
Recipe is pretty good!
The vegetables have to be FRESH and remember to trim off the tough bottom 1-2 inches of the asparagus. Don’t use thick big asparagus spears for this as it may be tough and you would have to blanch them as others have had to. Mine were thin but not pencil thin. Cut on bias in 1/4″ thicknesses.
I used a peeler at first on the zucchini and then switched to a mandolin slicer set on the thinnest setting which made this even faster work. Dressing is perfect and spot on. Tossed well to evenly coat everything. Vegetables crisp and not at all tough. Perfect for Summer.
The vegetables have to be FRESH and remember to trim off the tough bottom 1-2 inches of the asparagus. Don’t use thick big asparagus spears for this as it may be tough and you would have to blanch them as others have had to. Mine were thin but not pencil thin. Cut on bias in 1/4″ thicknesses.
I used a peeler at first on the zucchini and then switched to a mandolin slicer set on the thinnest setting which made this even faster work. Dressing is perfect and spot on. Tossed well to evenly coat everything. Vegetables crisp and not at all tough. Perfect for Summer.
I loved this recipe, i wasn’t sure about the raw zuccini but it turned out to be wonderful. I did blanch the asparagus as other reviews suggested and also I sliced some cherry tomatoes in half to give its some color. Great simple recipe!