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1 bunch of asparagus, sliced thin on the bias

3 zucchini, shaved into long strips using a vegetable peeler

1/4 c olive oil

3T lemon juice

1 t salt

pepper to taste

Parmesan (optional)



  1. Thinly slice the asparagus (about 1.5 inches thick) on the bias.
  2. Using a vegetable peeler shave the zucchini into long strips. Combine asparagus and zucchini in a bowl.
  3. Mix together the oil, lemon juice, salt and pepper. Drizzle over vegetables.
  4. Shave parmesan (if using) using a vegetable peeler over top.