Asparagus and Zucchini Crudi

Name: Asparagus and Zucchini Crudi
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
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)

15 MINPrep Time

4Servings

(1)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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In Italian, the word "crudo" refers to "raw" - you'll often see it in reference to seafood, or beef carpaccio. For this recipe, I prepared vegetables in the same way - very similar to a carpaccio, in fact - with thin slices, a bright vinaigrette, and shaved Pecorino.

This is a fabulous spring and summer dish that will brighten up just about any meal. It's perfect for Easter, luncheons, or brunches to balance out heavier dishes.

Even better? You can prep this ahead of time. Marinate the veggies, then cover them in the fridge for a day - it actually gets better the longer it can marinate. When it's time to serve, shave the cheese on top, and you have the easiest springtime side dish ever.

Asparagus And Zucchini Crudi

Asparagus and Zucchini Crudi

Prep Time

15 minutes

Ingredients

2 zucchini (trimmed)
1 bunch asparagus (trimmed)
1/4 cup extra-virgin olive oil

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2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 ounce shaved Pecorino Romano (for garnish)

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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.